Time to get back to recipes. It is time.
This is specifically for Dolly and Lynette. Two dear friends of mine that love my bread. Here's how to make it.
Basic White Bread
1 pkg yeast or 2 1/4 tsp add to 1/3 cup warm water + 2 tsp sugar. Mix well and let proof (bubble, the fermentation is always entertaining) set aside.
In a large bowl: Mix together 4 cups white flour + 1 tsp salt. Cut in 3 TBS butter.
To yeast mix add 1 cup warm milk. Add yeast mix to flour and mix well. Turn out and knead on floured surface until smooth and silky. Place in large buttered bowl, cover with a towel. Let rise in a warm spot until doubled.
Punch down. Roll out and form into pans. Or braids or round loaves. Let rise until doubled. Brush with milk or water.
Bake in greased pan for 35 minutes at 375. Tap on bread with a knife before taking out of oven. If it makes a hollow sound then they are done.
Variations:
1- Omit 1/2 cup of flour. Add 1/3 cup wheat germ and 1/3 cup sunflower seeds (shelled of course)
2-to flour mixture add 1 tsp dried herbs and 1/2 tsp garlic (or onion)
3-can use 1/2 white flour, 1/2 wheat
Can also be made in food processor. With dough blade put flour, salt and butter in bowl. Mix well. Add liquid and let knead for until soft dough doesn't stick to sides. Let rise in buttered bowl.
BAGUETTES or French Bread
Mix together:
3 tsp yeast
5 cups flour
2 tsp salt
Add 2 cups warm water. Mix well. Knead on floured surface until smooth. Let rise in buttered bowl. Punch down after rising and form into baguettes or long loaf. Let rise again. While rising, turn oven on to 375. Add a large tin of water to the bottom of oven, this creates a moist steamy oven for the bread. When bread is ready, slash bread before baking and brush with milk or water. Bake for 25-30 minutes.
Grandma Zieglers Wheat Bread
2 TBS yeast + 1 cup warm water in bowl.
Let proof, then add 1 cup warm milk, 1/3 cup honey or molasses, 1 TBS salt and 3 TBS butter or crisco
Mix in 2 cups white flour and 3 cups wheat flour.
Add more flour as needed to make dough. Knead for 10 minutes until smooth. Let dough rest in buttered bowl until doubled. (Grandma used to put it in the station wagon in the winter to rise)
Punch down. Reshape. Let rise again in buttered bowl. Punch down.
Shape into loaves and place in buttered loaf pans. Let rise again.
Bake at 400 for 25-30 minutes. The key for this recipe is 3 risings.
There is bread. Making bread is a lot like any other baking recipe. You have your wets in one bowl (milk, water, eggs) and dry in another bowl (flour, salt, herbs) and mix the two.
