Posted: 1/2/2009 11:46:45 AM EDT
|
With all of the recent bread recipes, I thought I'd post the one I use. It is very easy and VERY good. I picked it up on frugalsquirrels.com and modified it a little. It is on the sweet side but you can cut the sugar in half if you don't want it so sweet.
I also use it as a base for cinnamon swirl bread. After the first rise you knead as usual but then roll it out. Spread melted butter over the dough and then spread a mixture of 1/2 cup sugar and 1 tablespoon cinnamon. Roll it up with the seam on the bottom and let it rise as usual then bake as usual. Makes one loaf 3 cups Bread Flour 1/2 cup Sugar (1/4 cup if you don't like it so sweet) 1/3 cup Oil (or Melted Crisco Shortening) 1 tsp Salt 1 cup 110-120 degree water 1 pkg (1 tsp) “Active Dry Yeast” or “Rapid Rise Yeast” Proofing the Yeast: For guaranteed rising results when using “Active Dry Yeast” or “Rapid Rise Dry Yeast” I proof the yeast in warmed water 100-110 degrees checked with a thermometer and combine the sugar and yeast into a small bowl or measuring cup and stir until dissolved, let froth for about 5-10 minutes. Combining: In another bowl combine and whisk together all the dry ingredients. Then add the bloomed yeast, oil and blend for 2-5 minutes with a stiff handle rubber spatula. Now just blend the ingredients into a ball but do not knead. Should take 1-2 minutes. 1st Rise: Now remove from the bowl and knead aggressively for 1-2 minutes. Place the dough back into the bowl. 2nd Rise: Punch the dough down, knead for 1-2 minutes and then shape to fit in a greased bread baking pan. Let it rise again in the pan, in a warm place, until about double is size, about 60 minutes. Bake: Now after the dough has risen the second time put it in the oven, middle rack and bakes at 325 degrees for 45-55 minutes or until golden brown. Cool for 30 minutes and enjoy. Tips: • Oven temperature is critical for success. Use an oven thermometer on the shelf you’re baking on for accurate temperature. • To prevent the bread sides and bottom from burning or becoming overdone place a pizza stone on the shelf you’re baking on (to deflect the heat rising from below) then place the bread pan on the pizza stone. You can also make a tent with tin foil to put over the top of the bread after it gets the color you want on top. • Avoid dead bread: The yeast must be kept warm through out the preparation to give the results you want. Most cases of bread rising failure goes right back to the time you add your ingredients. The flour, sugar and oil must be warm also (room temp) If these items are stored in a refrigerator or a cold pantry they will draw the heat out of the yeast and water. The result is stalled yeast and little on no rising will occur = Dead Bread. The ideal temperature for letting bread dough rise is 80 degrees f. This holds true for all yeast recipes. jd1 |