6
cups Unbleached All-Purpose Flour*
1 cup milk**
1 to 1 1/3 cup hot water, enough to make a soft, smooth dough**
8 tablespoons (1/2 stick) melted butter or 1/2 c vegetable/canola oil
4 tablespoons sugar
2 1/2 teaspoons salt
2tbsp yeast
*For added whole-grain goodness, substitute great-tasting 100% White Whole Wheat Flour for up to half of the all-purpose flour in this recipe.
**Mix the cold-from-the-refrigerator milk with 1/2 cup of the hot-from-the-tap water to make a lukewarm combination.
1 cup milk**
1 to 1 1/3 cup hot water, enough to make a soft, smooth dough**
8 tablespoons (1/2 stick) melted butter or 1/2 c vegetable/canola oil
4 tablespoons sugar
2 1/2 teaspoons salt
2tbsp yeast
*For added whole-grain goodness, substitute great-tasting 100% White Whole Wheat Flour for up to half of the all-purpose flour in this recipe.
**Mix the cold-from-the-refrigerator milk with 1/2 cup of the hot-from-the-tap water to make a lukewarm combination.
Mixing: In a large bowl,
combine all of the ingredients and stir till the dough starts to leave the
sides of the bowl. Knead with a dough hook/mixer for about 1 minute. By hand it would take 2-3 minutes. Dough should be soft and pliable not wet.
Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen.
Shaping: Pick up half of the dough and shape it into a log. Do the same with the other piece. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until it’s domed about 1" above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly. I set it on top of my still warm oven - it only took about 30 minutes. For a 'tastier' bread allow it to rise up to two hours.
Baking: Bake the bread in a preheated 350°F oven for 30 to 35 minutes, until it’s light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow).
Store the bread in a plastic bag at room temperature.
Yield: 2 loaves.
Make it a great one!!
About Tammy:
Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12,
G9, B8, B4, G3, B9mos). Stepmom of 2. StepMother in law to two, (step) Grandma to Peyton,
Mattix and Andrew.
Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!
Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen.
Shaping: Pick up half of the dough and shape it into a log. Do the same with the other piece. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until it’s domed about 1" above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly. I set it on top of my still warm oven - it only took about 30 minutes. For a 'tastier' bread allow it to rise up to two hours.
Baking: Bake the bread in a preheated 350°F oven for 30 to 35 minutes, until it’s light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow).
Store the bread in a plastic bag at room temperature.
Yield: 2 loaves.
Make it a great one!!
About Tammy:
Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12,
G9, B8, B4, G3, B9mos). Stepmom of 2. StepMother in law to two, (step) Grandma to Peyton,
Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!
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