Is this yours as well? On 1/7/17, Helen Whitehead via Cookinginthedark <[email protected]> wrote: > Basic White Bread > Prep Time: > 20 minutes plus 2 hours, 10 minutes rising time > Baking Time: > 30 minutes > Makes:2 loaves > Freezing:excellent > > While it's easy to make, there's nothing basic about the taste of this > delicious white bread recipe. > > Ingredients > > 1 tsp > ( > 5 mL > ) > granulated sugar > 1/2 cup > ( > 125 mL > ) > water, warm > 1 envelope > ( > 8 g > ) > active dry yeast (2 1/4 tsp/11 mL) > 1 cup > ( > 250 mL > ) > milk, warm > 2 tbsp > ( > 30 mL > ) > butter > 2 tbsp > ( > 30 mL > ) > granulated sugar > 1 1/2 tsp > ( > 7 mL > ) > salt > 1/2 cup > ( > 125 mL > ) > water, warm > 5 1/2 cups > ( > 1375 mL > ) > > Robin Hood® Best For Bread Homestyle White Flour > > Directions > complementary information > Tools > list of 11 items > . measuring spoons > . liquid measuring cup > . dry measuring cup > . 2 large mixing bowls > . wooden spoon or hand held or electric stand mixer > . board > . parchment paper > . tea towel > . two 8 1/2" x 4 1/2" x 2 3/4" (1.5 L) loaf pans > . pastry brush > . wire cooling rack > list end > complementary information end > list of 11 items > Dissolve 1 teaspoon (5 mL) sugar in 1/2 cup (125 mL) warm water in large > mixing bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well. > Combine milk, butter, 2 tablespoons (30 mL) sugar, salt and 1/2 cup (125 > mL) > > warm water. Add milk mixture and 2 cups (500 mL) flour to dissolved yeast > mixture. Beat with wooden spoon or electric mixer until smooth and elastic. > Stir in 2 1/2 cups (625 mL) of remaining flour gradually. If necessary, add > > more flour to make a soft dough which leaves sides of bowl. Turn out on > floured > board. Round up into a ball. > Knead dough, adding more flour as necessary, until dough is smooth, elastic > > and no longer sticky (about 10 minutes). > Place in lightly greased bowl. Turn dough to greased top. Cover with > parchment paper and tea towel. > Let rise in warm place (75°-85°F/24°-29°C) until doubled (45 to 60 > minutes). > Punch Down. Turn out onto lightly floured board and divide into 2 equal > portions. Cover and let rest for 10 minutes. > Shape each portion into a loaf. Place seam side down in 2 greased 8 1/2" x > 4 > > 1/2" x 2 3/4" (1.5 L) loaf pans. Cover with tea towel. > Let Rise in warm place until dough rises 1 1/2" (3 cm) above top of pan in > centre and corners are filled (45 to 60 minutes). > Preheat oven to 400°F (200°C). > Bake on lower oven rack of preheated oven for 25 to 30 minutes. Remove from > > pans immediately. Brush top crust with butter if a soft crust is desired. > Cool > on wire racks. > > Tips > . This recipe makes 2 loaves. For 4 loaves, simply double all of your > ingredients. > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > >
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