White Bread
This is a very easy recipe to follow.
Ingredients:
6 to 6-¾ cups all-purpose flour
3 tbsp sugar
2 envelopes FLEISCHMANN'S RapidRise OR Active Dry Yeast
2 tsp salt
2 cups water
2 tbsp butter OR margarine
another recipe I saw listed butter as optional, uses an ¼ cup of water, and add 2 tbsp of shortening.
Directions:
If using RapidRise Yeast:
In large bowl, combine 2-¾ cups flour, sugar, undissolved yeast, and salt. Heat water, milk and butter until very warm (120°F to 130°F). Gradually add mixture to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add ¾ cup flour; beat 2 minutes at high speed, scraping bowl occasionally.
With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
Cover and let dough rest 10 minutes. Divide dough in half.
Roll each half into a 12 x 7-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, side down in greased 8-¾ x 4-¾ inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 to 1-¾ hours. Bake at 400°F for 30 minutes or until thermometer. registers 190°F to 200°F in center of bread. If a thermometer is not available, bread is done when well browned and sounds hollow when top of loaf is tapped lightly with finger tip.
Makes 2 loaves.
If using Active Dry Yeast:
Combine water, milk and butter; heat until warm (100°F to 110°F). Add sugar and yeast; let stand 5 minutes. Add 2-¾ cups flour and salt; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add ¾ cup flour; beat 2 minutes at high speed, scraping bowl occasionally.
With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
Place kneaded dough in greased bowl, turning to grease top. Cover, let rise in warm, draft-free place until doubled in size, about 1 to 1-¾ hours. If you cover with plastic wrap (or bread bag) it will rise faster.
Punch dough down. Transfer dough to a lightly floured surface. Divide dough in half.
Roll each half into a 12 x 7-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down in greased 8-¾ x 4-¾ inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 to 1-¾ hours. Bake at 400°F for 30 minutes or until thermometer. registers 190°F to 200°F in center of bread. If a thermometer is not available, bread is done when well browned and sounds hollow when top of loaf is tapped lightly with finger tip.
Makes 2 loaves.
Variations
Whole Wheat Bread
Ingredients:
2 tbsp (30 mL) sugar
2 cups (500 mL) water, warm
1 envelope (8 g) active dry yeast (2 ¼ tsp/11 mL)
1 ¾ tsp (7 mL) salt
2 tbsp (30 mL) vegetable oil/butter/margarine
4 ¾ to 5 ¾ cups Whole Wheat Flour
Directions:
1. Heat water to 105°F to 110°F (no higher than 130°F). Stir in sugar then stir in yeast. Let stand 10 minutes.
2. ADD salt and 2 cups (500 mL) Whole Wheat Flour to dissolved yeast mixture. Beat with wooden spoon or electric mixer until smooth and elastic.
3. STIR IN 2 ¾ cups (675 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 ball.
4. KNEAD dough until smooth and elastic (about 10 minutes).
5. PLACE in lightly greased bowl. Turn dough to grease top. Cover with plastic (plastic wrap, xlarge freezer bag or a bread bag).
6. LET RISE in warm place (75°F-85°F/24°F-29°FC) until doubled (45-60 minutes).
7. PUNCH DOWN. Turn out onto lightly floured board and divide into 2 equal portions (don't divide if you own a "USA Pan" loaf pan that is 13"x4"x4" cut off about ¼ of the dough and you can use that ¼ extra dough as bread rolls). Round up each portion. Cover and let rest 10 minutes.
8. SHAPE each portion into a loaf. Place seam side down in 2 greased 8 ¾" x 4 ¾" x 2 ¾" (1.5 L) loaf pans. Cover with plastic (plastic wrap, xlarge freezer bag or a bread bag).
9. LET RISE in warm place until dough rises 1 ¾" (3 cm) above top of pan in centre, and corners are filled (45-60 minutes).
10. BAKE at 400°F (200°C) for 30 minutes. Remove from pans immediately. Brush top crust with butter if a soft crust is desired. Cool on wire racks.
11. QUICK NOTE: This recipe makes 2 loaves. For 4 loaves, simply double all of your ingredients.
Soft Breadsticks
(use ¾ of dough): Divide dough into 12 equal pieces; roll each to 15-inch rope. Twist each rope several times, if desired. Place on 2 greased baking sheets. Cover; let rise in warm, draft-free place until risen slightly, about 10 to 20 minutes.
Bake at 400°F for 15 minutes or until done. Remove from sheets; let cool on wire racks. Makes 1 dozen rolls.
Dinner Rolls
(use ¾ of dough): Divide dough into 12 equal pieces; shape dough into smooth balls. Place balls, about 2 inches apart, on large greased baking sheet.
Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Beat 1 egg with 1 tablespoon water; brush over rolls. If desired, sprinkle with Sesame Seed or Poppy Seed.
Bake at 375°F for 20 minutes or until done. Remove from sheet; let cool on wire rack.
Braided Bread Rolls
(use ¾ of dough): Divide dough into 3 equal pieces. Roll each piece to 16-inch rope. On greased baking sheet, braid 3 ropes together; pinch ends to seal.
Cover; let rise in warm, draft-free place until doubled in size, about 30 to 90 minutes. Beat 1 egg with 1 tablespoon water; brush over braid. Sprinkle with Sesame Seed or Poppy Seed if desired.
Bake at 400oF for 25 minutes or until done. Remove from pan; let cool on wire rack. Makes 1 braid.
Yeast Dough Tips
Mix in only enough flour so dough leaves the side of the bowl and is easy to handle.
To knead fold dough toward you. With heals of your hand push the dough away from you with a short rocking motion. Move dough a quarter turn and repeat.
Place dough in a large greased bowl turning dough to grease all sides. Dough should rise until double in size. Press fingertips about ¾ inch into dough. If indentations remain dough has risen enough.
Gently push fist into dough to deflate. This releases large air bubbles to produce a finer texture in traditional loaves.
How to shape loaves.
Flatten dough with hands or rolling pin into 18x9 inch rectangle.
Tightly roll dough towards you beginning at the 9inch side.
Pinch edge of dough into roll to seal.
Cut bread after it has been cooled or else you will squash it.
Breads stored in the refrigerator become stale at a faster rate as it causes the starch molecules to crystallize.
Never put warm bread in plastic, as it will become soggy.