Monday, February 7, 2011

Easiest White Bread Recipe in the World!

One of these days I'll get around to remembering to take pictures of these things...to add a little 'iterest' to these posts :-)  I'll put the recipe below for the more experienced bread maker,so that you don't have to read through all of my explanations. 


 This makes 4 loaves, which freeze really well. 


Easy White Bread  With instructions for the new bread maker! 
4 C. Hot Water (About 110 degrees) 
2/3 C. (x2) Sugar
Combine to "proof" This is to make sure the yeast is active.  After you combine these in your mixer, let it sit for a few minutes and check to make sure the yeast "grew"  There should be a foamy layer on top.  If you don't get this, it means that the water was too hot, too cold, or that your yeast is old.


1 Tablespoon Salt
1/2 C Vegitable Oil
Add these to the yeast


10-12 C. Bread Flour
I usually only use 10 cups of flour, but it all depends on what your bread is looking like.  Trust me, you'll get to know the correct consistency from experience.  If the dough is too stiff, it will be impossible to knead.  If it is too soft, it will make a big mess, and not rise properly. 


Pour out the dough and flour (there will be some loose flour in the bottom of the mixer) onto a well-floured counter top and knead for 8-10 minutes, or until the dough is 'elasic'  You'll learn to know that consistency from experience too! 


Let rise in a greased bowl for an hour.  I like to turn the oven on to 350 for 30 seconds, and let the dough rise in there. 


Punch down the dough, then divide it into 4 loaves.  Pull the edges under to make a nice smooth top.  Let rise again for 30 minutes.  Preheat the oven to 350, then bake for 35 minutes. 

 
Condensed Version :-)
4C. Water
2x 2/3 C sugar
3 TB yeast
Combine


1Tb Salt
1/2 C oil
Add to yeast


10-12 C. Flour


Knead for 8-10 minutes, let rise for an hour.  Punch down dough, divide into 4 loaves.  Let rise 30 minutes, bake at 350 for 35 minutes. 

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