Friday, August 28, 2009

Homemade Bread

This recipe is not intended to use in a bread machine...It makes two loaves.  It can be used as a basic bread to make other breads such as Cinnamon Raisin, Herb, Sundried Tomato Basil, Calamata Olives and Three Cheese Bread. 
If you used other ingredients just add to your own taste:  such as 1/2 cup olives chopped and pitted and 3-4 ounces of three cheese blend cheese (Parmesan, Asiago, and Romano...don't be afraid to experiment!

1/4 oz dry yeast (1 small pkg)
1/4 cup water
2 cups milk
2 T sugar
2 t. salt
1 T shortening
6-7 cups bread flour (sifted)
Directions:
Sprinkle dry yeast in warm (110 degree) water.  Scald milk (150 degrees) in sauce pan, then remove from heat.  Add sugar, salt and shortening to the milk.  Cool to lukewarm.  Add yeast/water mixture and 2 cups of the sifted flour, beat with a hand mixer on lowest speed.  Stir in 2-3 more cups of flour,  (using wooden spoon). 
When the dough becomes to stiff to stir, turn out on a well floured surface.
Knead until smooth and satiny and "blisters" start to appear (approx 10 minutes).  During this step, keep the kneading surface well floured to prevent the dough from becoming sticky.  Depending on the temp/humidity more or less flour becomes incorporated into the dough....this is fine.  The dough seems to know how much it needs.  When the dough has enough flour it stops "taking it in".   It will become very smooth and elastic.
Shape into a ball.  Put in a greased bowl, turning to coat the entire surface.  Cover with a warm damp towel, then place another towel over that.  Put in the (cold) oven with the light on.  Let rise until doubled in size (about 1 1/2 hours.
Punch down, (this step is just a light knead in the bowl)
Let rise again until doubled (about 45 minutes)
Divide the dough into 2 pieces and shape each into a ball placing on a floured surface.  Cover and let the dough rest for 10 minutes. 
Grease 2 loaf pans (8 1/2 x 4 x 2 1/2) glass pans
Flatten balls, one at a time into long rectangles about 8 x 16 inches.  Roll up lengthwise shaping into loaves to fit pan.  Cover and let rise again until double.  (About  1 hour)
Bake in a preheated oven (400) for 35-40 minutes.  Covering with foil for the last 20 minutes.  When bread is done, remove from pans at once.  Place on a wire rack to cool.  For soft crust, brush with butter and cover with a damp cloth.

No comments:

Post a Comment