I’ve decided to start making bread at home and now it seems all I eat is ______with bread. I can’t recommend it highly enough!
Here’s a recipe for white bread that I’ve found to be the best (although, it’s really only the better of two recipes, I’ll have to keep trying new ones):
Master Bread Dough–yields two loaves
- ~ 6 cups all-purpose flour
- 3 tbsp sugar
- 4 1/2 tsp or 2 packages of Active Dry Yeast
- 2 tsp salt
- 1 1/2 cup water
- 1/2 cup milk
- 2 tbsp butter
- Mix 2.5 cups flour, sugar, yeast, and salt in a large bowl.
- Heat water, milk, and butter on low heat until warm (120-130 F). White bubbles will form around the edges of the pan.
- Gradually add the liquid to the dry ingredients. Beat for two minutes.
- Add 1/2 cup of flour and beat for another two minutes.
- With a wooden spoon, stir in enough flour to make a moist, but not sticky dough.
- Knead for 10 minutes on a floured surface.
If using dough immediately: place in greased bowl, turning to grease the top of the dough ball. Cover with plastic wrap or a dish towel. Allow to rise in warm, draft-free place until doubled in size (around 60 minutes). You can put the dough into the fridge for 12 hours to 2 days to retard the rising. When you remove it from the fridge, leave it out until it comes to about room temperature before shaping it.
Dough may be frozen after kneading. Divide dough in half with a serrated knife. Shape each into flattened 6-inch disk. Dough will keep for 1 month in an airtight, 1-gallon freezer bag. Defrost in refrigerator for 8 to 16 hours or on the countertop for 4 to 9 hours.
7. Shape the dough :
For a loaf: On lightly floured surface, roll the dough into a 12 x 7-inch rectangle. Beginning at short end, roll up tightly as for jelly roll cake. Pinch seam and ends to seal. Place, seam side down, in buttered 8-1/2 x 4-1/2 inch loaf pan. Cover with lightly greased plastic wrap, let rise in warm, draft-free place until doubled in size, about 1 to 1-1/2 hours. Bake at 400 degrees F. for about 30 minutes. Remove from pan to wire rack. Brush with melted butter.
For cloverleaf rolls: Divide the dough into 12 equal portions and mold into balls. Let rise for 10 minutes. Roll eat ball into 3 smaller balls and place into a standard oiled muffin tin. Cover loosely with plastic wrap and let rise for an hour until almost doubled in volume. Bake in a 400 degree oven for 15-20 minutes.