Grandma's White Bread
2 cups warm water, milk, or potato water (110-115 degrees, no hotter!)
4 teaspoons fast rising dry yeast (SAF brand)
4 cups sifted or lifted all-purpose flour
3 tablespoons sugar
1 tablespoon salt
2 tablespoons soft butter
3 cups sifted or lifted four
Warm the liquid in a glass measuring cup in the microwave oven about 20
seconds. Use an instant thermometer to check for the proper temperature.
Measure the yeast into large bowl, add the warmed liquid, the 4 cups of
flour, the sugar, salt, and soft shortening. Using a wooden spoon, beat
until the mixture is sticky, about 2-3 minutes. Add remaining 3 cups
flour and mix with spoon, then switch to your hands. Dump the mixture
onto work surface. Cover with towel. Wash out the bowl and lightly
grease it with butter and set aside. Now knead the dough for about 10
minutes, or until smooth and elastic like. Round it up and place in
greased bowl, brushing some of the butter over the top of the dough.
Cover. Let rise in a warm place (85 degrees) until double in size, about
1 hour. Press 2 fingers into dough. It will leave indentation when dough
is doubled. Punch down. Let rise again until almost double, about 30
minutes. Divide into 2 parts. Round up and cover. Let rest about 10
minutes. Shape into loaves. Let rise, covered, and then bake in a
preheated 425 degrees oven for 25-30 minutes. It will sound hollow when
done, if not, bake the loaves a few minutes more. Immediately remove
bread from pans. Place on wire cooking racks and allow to cool, away
from drafts. For soft, bright, and tender crusts, brush loaves with soft
butter after removing from the pan.
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