basic white bread 1 c warm water 1 tbsp sugar two tbsp yeast 3 tbsp oil or butter 1 cup milk or buttermilk 1 tsp salt 2 tbsp sugar mix well. Add 3 c flour. Stir 50 times clockwise and 50 times counter clockwise or use your mixer for 2 minutes. add another 3 to 4 cups flour and mix until the dough forms a good ball, not a bad ball, coming away from the sides of the bowl. turn dough out of bowl onto floured surface and let it sit for 10 minutes, skippable. Knead the dough 5 to 10 minutes. The more kneading the nicer the crumb and the texture of the bread. The dough should be a little sticky. After kneading, roll into a ball and put into a greased bowl roll dough around in the bowl so a thin film of oil covers the dough. Cover and let rise for about an hour. Punch dough down, let rise again until almost double about 30 minutes. Punch dough down again and divide into 2 equal parts and let rest for 10 minutes. Shape into loaves and put into well-greased 9x5 inch pans, let rise again until sides of dough touch the sides and top of loaves are rounded, about 30-60 minutes. Bake loaves at 425 degrees for 25-30 minutes. When done, immediately remove loaves from pans and set on cooling wracks or across loaf pans. Brush outsides of loaves with butter. Wait at least 20 minutes before cutting.
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