Difference between revisions of "White bread"
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===Ingredients=== | ===Ingredients=== | ||
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<br />1 tablespoon sugar | <br />1 tablespoon sugar | ||
<br />1 teaspoon salt | <br />1 teaspoon salt | ||
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<br />¾ cup very warm water (6.2oz, 177g) | <br />¾ cup very warm water (6.2oz, 177g) | ||
<br />½ cup scalded, then cooled, milk (4.3oz, 122g) | <br />½ cup scalded, then cooled, milk (4.3oz, 122g) | ||
| + | 1 envelope active dry (aka "rapid rise") yeast (2¼ tsp, 0.25oz, 7g) | ||
====Dough Conditioners==== | ====Dough Conditioners==== | ||
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===Directions=== | ===Directions=== | ||
| + | * Add first four ingredients to mixer bowl and mix until salt and sugar are dissolved. | ||
* Set machine on manual and white bread and run. After second (punch down) cycle, about 90 minutes, remove dough to a floured surface. | * Set machine on manual and white bread and run. After second (punch down) 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. | * 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. | ||
Revision as of 14:44, 9 March 2018
Ingredients
1 tablespoon sugar
1 teaspoon salt
3¼ cups all purpose flour (1lb, 454g)
1 tablespoon butter
¾ cup very warm water (6.2oz, 177g)
½ cup scalded, then cooled, milk (4.3oz, 122g)
1 envelope active dry (aka "rapid rise") yeast (2¼ tsp, 0.25oz, 7g)
Dough Conditioners
- To prevent mold: Add 1/8 tsp of ascorbic acid (Vitamin C) to a loaf.
- For a finer texture: Replace up to ¼ of the total flour in the recipe with cake flour.
Directions
- Add first four ingredients to mixer bowl and mix until salt and sugar are dissolved.
- Set machine on manual and white bread and run. After second (punch down) 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 with dish towel, let rise in warm place until it doubles, one to two hours, depending on air temperature.
- Bake in 400 degree oven for 20 minutes (until top has reached final, desired golden brown color.) Brush top with butter, tent with foil to prevent additional browning, 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.
