July 6, 2014

White Bread


I hardly ever make white bread. "The whiter the bread, the quicker you're dead."- is what my father in law says. However when I do, this is the recipe.


White Bread

3 cups hot water
1/2 cup sugar
1/2 cup butter
1 1/2 Tablespoons salt
12 cups white flour, more or less
2 eggs
2 Tablespoons yeast



Mix the hot water, from the tap is fine, with the butter.



Add the sugar and salt and mix well.



Mix in three cups of flour and the two eggs, mixing well.



Put the yeast in a 1 cup measuring cup and then top it off with flour, leaving a little room to mix together. Then add it to the mixture.



This is what it looks like when it's time for me to switch to the dough hook.



Now mix 7-8 cups of flour, mixing well after each. It will begin to look like this.



When it starts to clean the sides and pull away from the bowl, it's done.



We are all busy, so why wash more dishes than you need to? Let it rise right there in your mixer. Cover with a lid or towel so it doesn't get a dry crust on top.



Let it rise about 45 minutes to an hour, depending on the temperature of your kitchen. About double in size.



Pour it out onto an oiled counter, cut into 3 pieces, knead, and work into loaves. I punch them down, and then gather the sides in starting with the right side, top, left, then the bottom and shape into loaves. They don't need to be perfect, as you can see these are not. :)


Spray with non stick cooking spray and cover again with a baking cloth. Let rise about another 45 minutes to an hour.


Bakes at 350 degrees F. 30- 45 minutes. All ovens cook different, so you just want them to be golden brown. Let cool a few minutes in the pans, and turn out onto a cooling rack. Then brush the tops with butter and let cool completely. If your mixer can handle more dough I'd double this because it goes fast! It freezes well too.

 photo summersigyellow2_zpsf38de9a2.jpg

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