Difference between revisions of "White bread"
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<br />¾ cup very warm water | <br />¾ cup very warm water | ||
<br />½ cup scalded, then cooled, milk | <br />½ cup scalded, then cooled, milk | ||
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| + | ====Dough Conditioners==== | ||
| + | |||
| + | * To prevent mold: add 1/8 tsp of ascorbic acid (Vitamin C) to a loaf | ||
| + | * For a finer texture: use cake flour, as much as ¼ of the total flour in the recipe. | ||
===Directions=== | ===Directions=== | ||
Revision as of 22:00, 29 November 2010
Ingredients
Add to bread machine bowl in this order:
1 envelope active dry yeast (1 tsp)
1 tablespoon sugar
1 teaspoon salt
3¼ cups all purpose flour
1 tablespoon butter
¾ cup very warm water
½ cup scalded, then cooled, milk
Dough Conditioners
- To prevent mold: add 1/8 tsp of ascorbic acid (Vitamin C) to a loaf
- For a finer texture: use cake flour, as much as ¼ of the total flour in the recipe.
Directions
- Set machine on manual and white bread and run. After second cycle, about 90 minutes, remove dough to a floured surface.
- Press out into 18x9 inch rectangle. Roll up from short side, jelly roll fashion. Press each end to seal; fold under loaf. Place loaf in greased 9x5x3-inch loaf pan.
- Brush loaf with melted butter. Cover, let rise in warm place until it doubles, one to two hours, depending on air temperature.
- Bake in 400 degree oven for 20 minutes. Brush top with butter, cover with foil, and bake an additional 10 minutes.
- Loaf is done when it sounds hollow when tapped. Remove from oven and brush with more butter. Cool for 10 minutes then remove from pan and cool completely on rack.
