This is an easy to make yeasted bread that only requires one rising. It also has baking soda in it that produces the nooks and crannies to hold toppings like butter and preserves. It has a coarse crumb that toasts up very well in the toaster or in a pan.
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| Just look at those nooks and crannies. |
Ingredients:
3 C all-purpose flour
1 Tbs sugar
1 1/2 Tsp salt
1/4 Tsp baking soda
1 Tbs yeast
1 C milk
1/4 C water
2 Tbs oil
Oil to grease the loaf pan
Cornmeal to dust the loaf pan
In a large bowl, add and mix all the dry ingredients together. Set aside. In a medium saucepan, heat milk, water and oil to 120 to 130 degrees. Pour the hot liquid over the dry ingredients and mix by hand for two minutes or beat on high for one minute. The dough will be very soft.
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| Check out the drip proof rim on my new Tramontina saucepan. |
Lightly grease a bread/loaf pan. Dust the bottom and sides of the pan with cornmeal. Place dough in bread pan and level the dough in the pan as much as possible.
Cover the pan and let rise until the dough crowns about 1/4 inch above the edge of the pan. This could take 45 to 60 minutes depending on how warm your kitchen is. Place risen dough in a preheated 400-degree oven. Bake the for 22 to 27 minutes until bread is a deep brown and sounds hollow when tapped.
Remove the baked bread from the oven. Wait five minutes, then remove from the pan and let the bread cool on a wire rack. Let it cool completely before slicing.
My house is very cool, so I warm up water in a pan and invert the lid, then place the bread pan on top of the lid to help the dough rise. This is my old cookware that did not last a lifetime. You can see why we do not want to use the set anymore.
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| Side of the bread. |
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| Bottom of the bread. |
Bedtime
A bowl made of Aspen
Leather shoestrings
Snowflakes falling
Sorel Caribou boots
Wrought iron
Eagles
Amazing feats
Sloppy hair buns
Enjoy,
Mrs. Smith
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