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| White Bread; Old recipe | |
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| Tweet Topic Started: Nov 8 2004, 08:53 AM (110 Views) | |
| Heathertee | Nov 8 2004, 08:53 AM Post #1 |
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Heather-Central Connecticut
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This is for Wolfgoddess and anyone else who says they can't make good bread. My aunt gave me this recipe when I was first married; she had used it since SHE was first married (she raised 8 kids) and her mother before her, so it goes back aways. If you follow the directions, you should have three beautiful loaves of tender, crusty white bread scenting your kitchen. Nothing like the yummy smell of fresh hot bread! Warm your big glass or stoneware bowl by letting hot water stand in it for a few minutes. Dump out the water and put in the bowl: 1/2 cup very warm (not hot) water 1 1/2 packets dry yeast 1 TB. sugar Let it stand for 5 to 10 minutes. Add: 2 1/2 tsps. salt 1/3 cup sugar 3 cups warm water 1/2 cup vegetable oil Measure in another bowl: 7 cups all-purpose flour (you don't have to sift it; just stir it and measure the cups just a little scant). I use King Arthur Unbleached. Dump it into the yeast mixture all at once and stir fast and hard with a sturdy spoon til all the flour is dampened and the mixture begins to stick together. The dough should be quite soft and sticky. Flour your work surface evenly and scrape the dough out in a heap. Flouring your hands lightly and frequently, begin to work the dough, scattering flour lightly over the top now and then to keep it from sticking. Be careful not to flold pockets of flour into the dough; if you have any big lumps, remove them. You want to get it into a smooth ball. Fold it over and over, pressing down and pushing away from you in a sliding motion, until the dough begins to feel elastic and handles more easily. Scrape the bowl and rinse it clean in hot water and dry it. Oil or butter the inside heavily and put your ball of dough in it and immediately turn it over so the top is oiled. Cover it with a dishtowel wrung out of very hot water and put it on top of the fridge or other warm place. (If your kitchen is very cold, you can put it in the cold oven with a big pan of boiling water in the bottom.) Let the dough rise for at least an hour or til doubled in size. Prepare your 3 bread pans (I use 2 regular and one smaller one) by spraying them with plain baking spray, or you can butter and flour them. Using your balled fist, punch the dough down in the center and gather the edges in, then pick up the ball of dough and place on the lightly flouy work surface. Knead it as before until it is springy and elastic. Divide it in three parts. Shape each into a loaf: work into a long roll and fold the ends in to make a fat cylinder. Place it folded edges down into the pan. Cover the pans with the hot damp towel and let rise as before, atop the fridge while the oven preheats at 350 F (adjust the rack to the middle position). When the dough is almost doubled or nears the top of the pans, put it into the oven and bake it for about 45 minutes. Turn the loaves out onto racks to cool; do NOT leave in the pans! They will steam and not be good. Tap the loaf on the bottom and if it is done, it will make a hollow sound. If it sounds dull, put it back in the pan and bake another few minutes. (This won't hurt it.) Do not wrap the bread til it is perfectly cold. You can freeze it for several weeks, well-wrapped, and reheat it in a 300* oven for 20 minutes and it will taste freshly baked. |
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| wolfgoddess | Nov 9 2004, 09:53 PM Post #2 |
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Party Leader
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thank's that was very kind of you ... I will see if I can find some time to try it soon and yes when I do I hope to be doing this :cheering: and not this
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| mychrissy | Nov 9 2004, 10:52 PM Post #3 |
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Chrissy
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Sounds delicious Heather and I do miss eating bread. We're now using the low-carb which isn't too bad. |
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Chrissy | |
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| Heathertee | Nov 11 2004, 10:03 AM Post #4 |
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Heather-Central Connecticut
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I hope you'll let us know when you try it, so if there are difficulties, we can work on them. It can be a challenge to get the technique down, but once you understand it, it is a lifelong skill, like riding a bike. The good thing about bread is, the ingredients are relatively cheap, so a disaster is more of a loss of time than money. Never give up! |
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10:56 AM Jul 13