Thursday, December 13, 2012

recipe: white bread

Last Christmas, Santa Claus brought me a stand mixer. I'm in love with it. I spent all last winter using the dough hook to making all different kinds of breads.

I've made a lot of great loafs of white breads, and one of my favorites came from the Joy of Cooking.

I made this recipe last Sunday, and we've been eating this bread all week. Here's a piece I sliced for myself right after it came out of the oven and slathered with butter. Warm homemade bread fresh out of the oven -- that's one of the best things about life.

White Bread
Adapted from Joy of Cooking
  • 1/4 cup warm water
  • 1 package (1 tablespoon) yeast
  • 1 cup milk
  • 1 cup water
  • 1 tablespoon shortening
  • 1 tablespoon butter
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 6 1/2 cups flour
Heat oven to 200 degrees. When it comes to temperature, turn oven off.

In a mixer bowl, combine 1/4 cup warm water and yeast. Let stand for 5 minutes.

In a saucepan, scald milk until edges start to boil. Off heat, add 1 cup water, shortening, butter, sugar and salt. Add milk mixture to mixer bowl.

Attach dough hook to mixer. On speed 2, add flour, 1/2 cup at a time. After dough comes together, continue to knead for a few minutes.

Place dough in a greased bowl and cover. Place in warm oven and let rise for 1 hour.

When dough has risen, punch down and let rise for another hour if time permits.

After second rising, divide dough in half. Roll each half into a large rectangle with smallest side about 9 inches wide. With your hands, roll up the dough into a 9-inch-long loaf. Fold the ends over, so the end spirals aren't showing.

Grease two loaf pans, and place dough in them, seam side down. Cover and let rise for 1 hour.

Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake for 30 more minutes. Cool on a wire rack.

Makes two loaves.


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