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 Proofing Yeast - Minute One |
 Proofed Yeast - Minute Five |
 Dough Mix Pulling Away from the Sides of the Bowl |
 Dough Rolled in Butter, Ready for First Rise |
 One Hour Later |
 Smack Down After First Rise |
 Ready for Baking After Second Rise in the Pan |
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This recipe is for those of you who have always wanted to bake homemade bread.
This recipe is very versatile and can be used to make sandwiches, French toast, Texas toast, etc. In fact, if you flub it up, you can always find something to do with it - breakfast casseroles, bread stuffing, etc.
It will not be super soft like store-bought white bread, but I bet you like the flavor more.
I only use plastic and glass ware to prepare the dough, but a metal baking pan is fine.
This bread will not be white like what you're used to, but it also doesn't contain all the additives, preservatives, bleached flour, etc., that store-purchased bread does.
This recipe is for one loaf of bread, as like all fresh baked breads, it will have to be toasted, or made into croutons, or something, the next day. This is the nature of fresh homebaked breads. They are in peak condition for a few hours or so.
Ingredientes
- 3/4 cup warm water (105-115 F)
- 1 packet yeast, or 1 scant tablespoon
- 1 tbs. sugar
- 2 tbs. melted butter
- 1 tsp. salt
- 1/2 cup milk, room temp
- 3 - 3 1/2 cups all purpose flour, unbleached
Direcciones
- In a mixing bowl, add the water, sugar, then the yeast.
- Let proof 5 minutes.
- If the yeast expands and foams, proceed.
- If it is stagnant, begin again, using warmer or cooler water, depending on what temp you remember you had the water at for the first batch. Too cool=no proofing, too hot=kills the yeast.
- Add the butter and milk, then 3 cups of the flour.
- Knead the dough, adding a bit of flour at a time to the top of the dough and the kneading area.
- Depending on the humidity, you may have to add up to another half cup of flour.
- The dough requires about 5-6 minutes of kneading and is perfect when it is fairly firm, silky-smooth and no longer sticks to your hands or the kneading surface.
- In a second bowl, add 1 tbs. melted butter, form the dough into a ball, roll it in the butter.
- Cover with paper towels or a tea towel.
- Let rise one hour, or until doubled in bulk. In the Texas hot weather, mine usually will rise in 30-45 minutes, even with the AC on.
- Punch it down in the center.
- Shape it to be smaller than a greased 4 1/2 x8 glass loaf dish, as it will expand on the second rise.
- Cover and let rise 30 minutes, or until doubled in size.
- Turn oven to 375 F. When heated, bake the bread 25-30 minutes or until the top is golden brown.
- Remove and brush on butter.
- Take it out of the pan and let cool 30 minutes before slicing, or just eat it right away with butter. Yum!
- For Texas Toast and French Toast: Slice the bread 1 1/2 -2 inches.
