Learn how to make Basic White Bread. Visit www.libraryvisit.org/culinary... to find even more videos and recipes.
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Basic White Bread
Makes two 1-pound loaves
4 ¼ cups flour
1 ½ tsp salt
3 tablespoons sugar
2 teaspoons active dry yeast (not instant)
1 large egg, room temp
¼ cup butter, room temp
1 ½ cups buttermilk or whole milk, room temperature
Mix all ingredients together using a heavy spoon or stand mixer with a dough hook attachment. If the dough seems too dry after the first few minutes, add a tablespoon of water at a time until the dough is smooth and slightly tacky. Knead for 8 minutes or possibly longer, stop when you have a smooth and pliable dough.
Cover. Ferment at room temp 1 ½ hours - 2 hours until doubled in size.
Punch down. Remove from the bowl and divide in half for loaves.
Shape loaves and place into a bread pan, sprayed with no stick cooking spray*. Spray tops of dough with spray oil, and cover with plastic wrap for 60-90 minutes until dough is nearly risen to the top of the pan. (80 - 90% of the finished loaf size - remember the remaining 10% will happen in the oven.)
Preheat the oven to 350 degrees. Bake for 34 - 45 minutes until golden brown and the thermometer inserted in the middle of the loaf reads 190 degrees.
Remove from pans immediately to cool for an hour before slicing. Tip to the side to allow bottoms to dry and not be soggy. Store in a plastic bag after loaves are completely cooled.
*You can cover with the oil sprayed saran wrap plus a damp towel and place in the refrigerator to be baked within the next 48 hours. When ready, take out of the fridge and allow to come to room temp plus rise until it comes to nearly the top of the pan. This could take 3 -4 hours, depending on the temperature of your kitchen. To speed this up, use the proofing techniques we discussed in class.
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