|Good Book To Have in Your Library|
2 cups milk 1/2 cup warm water
1 tbs salt (105*-115* F)
2 tbs butter 2 tbs sugar
1 pkg active dry yeast 6-7 cups flour
I have made many forms of this bread over the years. Number One claims that I can't follow a recipe. I follow a recipe at least once, then I "improve" on it. This recipe is very forgiving. You can "improve" on the nutritional value of this recipe by adding things like mashed potatoes, oatmeal, flax or whole wheat flour. Just add it to the milk mixture. I have left this recipe "pure". You can decide for yourself if you want to "improve" this recipe.
|Oops, I used honey|
Add yeast and sugar to mixing bowl.
Add warm water to yeast and sugar. Make sure the water is not more than 115*. Higher temperatures will kill the yeast. Proof the yeast. Bubbles will appear in about five minutes.
|Proof the yeast|
|I use bread flour<><><><><><><><><><><><><><> >>>>>>>>>>>>>>|
|Change to dough hook|
|Form into a ball|
Cover with towel let rise and place in a warm draft free place until dough has doubled in volume. After forty five minutes. Preheat oven to 400*. When oven has reached 400* place bread dough in oven and bake for 23 minutes.( I bake mine for 25 due to altitude) Bread should be nicely browned. Cover and let cool completely before slicing. I cheat and cut off the end as my treat for baking the bread. That's what I tell myself, anyway. Yummy plain or with butter...................
|Tapping on bottom should produce hollow sound.|