This is a recipe my mom has been using for years. She got it out of her Betty Crocker cookbook, and the same recipe in my new Betty Crocker is basically the same except for it uses a little butter in addition to these other ingredients. There are lots of bread recipes out there that I want to try but some call for dough enhancer, which I've been unable to find yet. So I needed a recipe that called for things that I already have on hand. I've always been a little scared to try using yeast and making bread but I'm getting braver in my attempts to save money. And when you make the bread you will feel so accomplished! Try it!
2 1/4 cups milk (or water)
3 Tbsp. Sugar
1 Tbsp. Salt
2 Tbsp. Shortening or 1/4 cup oil (the shortening is better)
2 cakes (which equals 2 Tbsp.) yeast
1/2 cup warm water
6-7 1/4 cups flour
In pot on the stove dissolve the sugar, salt and shortening in the milk. Warm it slowly so that you don't scorch the milk. While that's warming, mix together the 1/2 cup warm water and the yeast. I like to use a fork because it kind of breaks up the yeast a bit. Set that aside and let it double in size. When it has doubled, pour the yeast and the milk mixture (make sure the shortening is melted) into your mixer. Turn your mixer on slow-med speed and start adding the flour to the liquid one cup at a time. You may need to slow down the blades as you add the flour so you don't flour the kitchen. :) When you've added about 6 cups of flour, turn the mixer on high and let it knead the dough for a few minutes. This is the tricky part, but you may need a little more flour or that might be just about enough. The dough should not be sticky to the touch and should pull away from the sides of the bowl without sticking. When I made it today I only needed 6 cups. If it needs more flour add it in 1/2 cup increments so that you don't add too much. It will probably need about 10 minutes or so of kneading.
Cover with a towel and set in a warm place until it is double in size. When it has, punch it down into the bowl, then knead in the mixer for about 5 or 10 minutes or by hand. Form into 2 loaves and place in greased bread pans. Let it rise again until double in size which should be about 1 inch above the top of the pan. Bake at 400 for about 20-25 minutes. My mom always said that you know when it's done because it should sound hollow when you tap on it. Enjoy!
3 comments:
Could you use buttermilk?
I bet you could. This was the first time I've made white bread, so we'll have to experiment. The recipe says to use either water, milk or potato water, so I bet buttermilk would also work just fine.
Let's try it and post an update on how it turns out. I'll get some this week when I can get to the store.
Cute BLOG! I just wanted to comment on the dough enhancer thing. My sister in law went to a Bosch bread class and she said you can use a tablespoon of vinegar instead of a tablespoon of dough enhancer. I guess you put it in with the yeast at the very beginning and it REALLY activates it. (Her bread is yummy and fluffy and it's 100% whole wheat) Keep up the great work!
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