Post by Granny Smith on Feb 26, 2008 14:03:29 GMT -5
COOL-RISE ONE-BOWL WHITE BREAD
The recipe says it makes 2 loaves, but I make 3
7 3/4- 8 3/4 cup unsifted flour
3 Tbsp sugar
1/3 cup softened butter, margarine, shortening, or lard
4 t. salt
3 pkg. active dry yeast (3 T., if you use bulk yeast)
2 2/3 cup very warm tap water (120-130 deg)
Cooking oil
In a large bowl thoroughly mix 3 cups flour, sugar, salt, and undissolved active dry yeast. Add softened margarine. Gradually add very hot tap water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour, or enough flour to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 10 to 12 minutes. Cover with plastic wrap, then a towel; let rest 20 minutes.
Punch dough down; divide in half on a lightly floured board, shape into loaves. Place in two greased 81/2 x 41/2 x 21/2-inch loaf pans. (This is where I part company with the recipe. I make 3 loaves and they are nice and big.) Brush with cooking oil. Cover pans loosely with plastic wrap. Refrigerate 2 to 24 hours.
When ready to bake, remove from refrigerator. Uncover dough carefully. Let stand, uncovered, 10 minutes at room temperature. Puncture any gas bubbles with a greased toothpick or metal skewer. Place in hot oven (400°F) about 30 to 40 minutes, or until done. Remove from pans and cool on wire racks.
The recipe says it makes 2 loaves, but I make 3
7 3/4- 8 3/4 cup unsifted flour
3 Tbsp sugar
1/3 cup softened butter, margarine, shortening, or lard
4 t. salt
3 pkg. active dry yeast (3 T., if you use bulk yeast)
2 2/3 cup very warm tap water (120-130 deg)
Cooking oil
In a large bowl thoroughly mix 3 cups flour, sugar, salt, and undissolved active dry yeast. Add softened margarine. Gradually add very hot tap water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour, or enough flour to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 10 to 12 minutes. Cover with plastic wrap, then a towel; let rest 20 minutes.
Punch dough down; divide in half on a lightly floured board, shape into loaves. Place in two greased 81/2 x 41/2 x 21/2-inch loaf pans. (This is where I part company with the recipe. I make 3 loaves and they are nice and big.) Brush with cooking oil. Cover pans loosely with plastic wrap. Refrigerate 2 to 24 hours.
When ready to bake, remove from refrigerator. Uncover dough carefully. Let stand, uncovered, 10 minutes at room temperature. Puncture any gas bubbles with a greased toothpick or metal skewer. Place in hot oven (400°F) about 30 to 40 minutes, or until done. Remove from pans and cool on wire racks.