Post by happyathome on Oct 26, 2007 1:39:21 GMT 10
NEW UPDATED RECIPE!
I am particular about the bread I make for sandwiches. Homemade breads are usually only edible for the first 24 hours...after that, for toast, French toast or croutons. Here is a recipe I adapted for white sandwich bread...I only make one loaf these days, but you can double this.
1/2 pkg of active dry yeast (1/8 oz)
1/4 cup water
1 cup warm milk
1/2 TB spoon lard (shortening is okay)
1 TB spoon sugar
1/2 TB spoon salt
3-4 cups all purpose flour (although I do treat myself to bread flour once on awhile and substitute it)
1/2 TB spoon vital wheat gluten (optional; I get mine at the grocer but here is a link www.bobsredmill.com/ )
Dissolve yeast with water in a small bowl. In a mixer or large bowl, add milk, lard, sugar and salt. Now add yeast mixture, 2 cups of the flour and the gluten if you are using it. Now begin to knead in a mixer like a Kitchen Aide, adding just enough additional flour to keep the dough from sticking to the sides of the bowl. Now crank the mixer up to 6 or 7 and let it knead for 10-14 minutes. DON'T WALK AWAY FROM IT AS IT TENDS TO WALK ON THE COUNTER!! Check readiness by taking a golf ball-sized piece in your hands and stretching it to get an opaque "window pane". If it tears, knead for a few more minutes. Cover dough with plastic wrap and let rise until double, about 1 to 1 1/2 hours in a warm place. (I put mine in the oven on warm if there isn't a fire burning in the wood stove.) Punch down and roll dough into a ball (If doubling this, divide dough into 2 balls and two bread pans) and place in a greased bread pan. Let rise about 45 minutes covered with a damp towel. Bake in a 325 degree oven for about 35 minutes or until the top is golden and sounds hollow when you tap it. Remove from oven, cool on wire rack and brush with melted butter for a soft crust. (Sometimes I don't do this and it is fine too!)
This revised recipe lasts longer than the first one I posted ( I am on day 3 and finishing up a double batch with a sandwich) and I lowered the cooking temp/time as well.
I am particular about the bread I make for sandwiches. Homemade breads are usually only edible for the first 24 hours...after that, for toast, French toast or croutons. Here is a recipe I adapted for white sandwich bread...I only make one loaf these days, but you can double this.
1/2 pkg of active dry yeast (1/8 oz)
1/4 cup water
1 cup warm milk
1/2 TB spoon lard (shortening is okay)
1 TB spoon sugar
1/2 TB spoon salt
3-4 cups all purpose flour (although I do treat myself to bread flour once on awhile and substitute it)
1/2 TB spoon vital wheat gluten (optional; I get mine at the grocer but here is a link www.bobsredmill.com/ )
Dissolve yeast with water in a small bowl. In a mixer or large bowl, add milk, lard, sugar and salt. Now add yeast mixture, 2 cups of the flour and the gluten if you are using it. Now begin to knead in a mixer like a Kitchen Aide, adding just enough additional flour to keep the dough from sticking to the sides of the bowl. Now crank the mixer up to 6 or 7 and let it knead for 10-14 minutes. DON'T WALK AWAY FROM IT AS IT TENDS TO WALK ON THE COUNTER!! Check readiness by taking a golf ball-sized piece in your hands and stretching it to get an opaque "window pane". If it tears, knead for a few more minutes. Cover dough with plastic wrap and let rise until double, about 1 to 1 1/2 hours in a warm place. (I put mine in the oven on warm if there isn't a fire burning in the wood stove.) Punch down and roll dough into a ball (If doubling this, divide dough into 2 balls and two bread pans) and place in a greased bread pan. Let rise about 45 minutes covered with a damp towel. Bake in a 325 degree oven for about 35 minutes or until the top is golden and sounds hollow when you tap it. Remove from oven, cool on wire rack and brush with melted butter for a soft crust. (Sometimes I don't do this and it is fine too!)
This revised recipe lasts longer than the first one I posted ( I am on day 3 and finishing up a double batch with a sandwich) and I lowered the cooking temp/time as well.
