archive:food:bakebred
WHITE BREAD RECIPE
A white bread recipe that's worth a blue ribbon!
6 1/2 to 7 cups all-purpose flour
2 packages "Instant Dry Yeast"
3 tablespoons sugar
1 tablespoon salt
1 1/4 cups water
1 cup milk
2 tablespoons shortening
Oven 400 2 Loaves
In large mixer bowl, combine 3 cups flour, yeast, sugar and salt;
mix well. In saucepan, heat water, milk and shortening until warm
(120-130 degrees); shortening does not need to melt. Add to flour
mixture. Blend at low speed until moistened; beat 3 minutes at
medium speed. By hand, gradually stir in enough ramaining flour
to make a firm dough. Knead on floured surface until smooth and
elastic, 5 to 8 minutes. Place in greased bowl, turning to
grease top. Cover; allow to rise in warm place until light and
doubled, about 1 hour.
Punch down dough. Divide into 12 parts. On lightly floured surface
roll or pat each half to a 14 x 7 inch rectangle. Starting with
shorter side, roll up tightly, pressing dough into roll with each
turn. Pinch edges and ends to seal. Place in greased 9 x 5 or
8 x 4 inch bread pans. Cover; allow to rise in warm place until
double, about 30 minutes. Bake at 400 degrees for 35 to 40 minutes
until golden brown. Remove from pans and You know the rest!
————————————————————————– Rich Bread Recipe
8 to 8 1/2 cups all-purpose flour 2 packages "Instant Dry Yeast" 3/4 cup sugar 1 Tbls salt 1 1/2 cups milk 1/2 cup water 3/4 cup butter 4 eggs Oven 375 degrees makes 3 loaves In large mixer bowl, combine 3 cups flour, yeast, supar, and salt; mix well. In pan, heat milk, water and butter until warm. butter doesn't need to melt. Add to flour mixture. Add eggs. Blend at low speed til moistened; beat 3 mins. at med speed. By hand gradually stir in enough remining flour to make a firm dough. Knead on floured surface til smooth and elastic, 5 to 8 mins. Place in greased bowl, turning to grease top. Cover and allow to rise in warm place til fight and doubled, abour 1 1/2 hrs. Punch down dough. Divide into 3 parts. On lightly floured surface, roll or pat each third to a 14 x7 inch rectangle. Starting with the shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 8 x 4 inch bread pans. Cover and allow to rise in warm place til doubled. Bake at 375 for 25-30 mins. Remove from pans....You know the rest! Try toast!
———————————————————————— EGG BRAID BREAD
(Excellent for the Holidays) 4 to 4 1/2 cups all-purpose flour 2 pkgs. "Instant Dry Yeast" 2 Tbls sugar 2 tsps salt 1/2 c water 1/2 c milk 2 Tbls shortening 3 beatened eggs *reserve 1 Tbls. of this
In large mixer bowl, combine 2 cups flour, yeast, sugar and salt. Mix well. In saucepan, heat water, milk and shortening until warm...shortening doesn't have to melt. Add to flour mixture. Add eggs. Blend at low speed until moistened: beat 3 mins.at med. speed. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface til smooth and elastic, 5 to 8 mins. Place in greased bowl, turning to grase top. Cover and allow to rise in a warm place til doubled, about 1 hr. Punch down dough. Divide into 3 parts. On lightly floured surface, roll each part into a 14-16 inch rope. On greased cookie sheet loosely braid from the center to the ends. Pinch ends and tuck under to seal. Cover and allow to rise til doubled. 30 mins. Brush with reserved Tbl. of egg and bake at 400 for 25 mins. or golden brown. Remove from cookie sheet......ENJOY !
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ENGLISH MUFFINS 2 3/4 to 3 1/4 cups all-purpose flour 1 pkg "Instant Dry Yeast" 1 Tbls sugar 1 tsp salt 1 1/4 c warm water 2 tbls shortening Cornmeal Oven NOT needed Use Pan or Electric Griddle at 325 degrees. Makes about a dozen muffins
In large mixer bowl, combine 1 1/4 cups flour, yeast, sugar and salt and mix well. Add warm water (125 degrees or so) and oil to flour mixture. Blend at low speed until moistened. Beat 3 minutes at med. speed. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, about 5 min. Place in grased bowl, turning to grease top. Cover and allow to rise in a warm place til double....about 45 min. Punch down dough. ON surface sprinkled w/ cornmeal, roll dough into 1/4 in. thickness. With biscuit or cookie cutter, cut into 3 to 4 inch circles. Place muffins on ungreased cookie sheets. Cover and allow to rise at room temperature til double, or about 30 mins. Bake on lightly oiled electric griddle or fry pan at 325 degrees for about 8 mins. on each side until deep golden brown. Then EAT!
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BATTER WHITE BREAD NO kneading needed on this one folks. 6 1/2 cups all-purpose flour 2 pkgs. "Instant Dry Yeast" 3 Tbls sugar 1 Tbls salt 3 cups warm water 2 Tbls shortening Butter Oven 375 degrees Makes 2 loaves In large mixer bowl, combine 3 1/2 cups flour, yeast, sugar and salt Mix well. Add warm water (125 degrees or so) and shortening to flour mixture. Blend at low speed until moistened, beat 3 minutes at med. speed. By hand, gradually stir in remaining flour to make a stiff batter. Cover and allow to rise in warm place until double. About 30 mins. Stir down batter. Spread in greased 9x5 or 8x4 bread pans. Cover and allow to rise until batter reaches tops of pans, (about 20-30 mins) Bake at 375 degrees for about 35-40 mins til golden brown. Remove from the pans and brush with butter. Allow to cool.
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/home/gen.uk/domains/wiki.gen.uk/public_html/data/pages/archive/food/bakebred.txt · Last modified: 1999/08/01 17:51 by 127.0.0.1