Monday, February 22, 2016

Perfect White Bread

This recipe is based solely off my own baking experience and others' may differ as conditions change. All directions are based around using a stand-mixer with a dough hook. During the rising process,  I used my oven with a bowl of water inserted, warmed to the lowest setting it had and let to cool slightly before inserting the dough. 

  • 1 package active dry yeast
  • 1/4 cup warm water (110° F)
  • 2 cups milk (Scalded)
  • 2 tbsp sugar
  • 2 tsp salt
  • 1 tbsp unsalted butter
  • 4 cups all purpose flour

  1. Combine yeast and water, let soften
  2. Combine Milk, Sugar, Salt, and Butter. Cool to lukewarm
  3. Add 2 cups flour; beat well
  4. Add softened yeast, mix
  5. Add enough of remaining flour to make a moderately stiff dough, mix for 8-10 minutes
  6. With floured hands, shape into a ball and place in lightly greased bowl, turning once to grease entire surface.
  7. Cover and let rise until double (Approx 1 hr) in warm place
  8. Punch down, split dough into 2 equal portions. Shape into loaf and place in pans. Let rise again until double.
  9. Heat oven to 375° and cook for 25 minutes (covering pans lightly with foil after the first 10 minutes)

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