Tuesday, April 21, 2015

Simple homemade bread

6 cups of flour (maybe more with dusting countertop)
3 tbsp sugar
1 tsp salt
2 tbsp butter
1/2 cup milk
1 1/2 cups water
2 packets rapid rise yeast

In a large bowl combine 3 cups of flour, 3 tbsp sugar, 1 tsp salt, 2 packets of yeast and mix gently

In another bowl combine 1/2 cup milk, 1 1/2 water, and 2 tbsp butter. Microwave for about 90 seconds until a thermometer reads between 117 and 125 degrees fahrenheit.

Pour combined liquids into the flour mixture and mix until completely mixed together. add flour by the half cup, mixing it in until it becomes a ball of dough. (I wear disposable gloves for this or hands get really gooey)

dust some flour on a clean counter space and kneed the dough. using the heel of your hand push down and away from you. pull the sides up and refold. repeat until the dough gets tight and no longer wants to stretch. press down lightly with 2 fingers if the dough regains the shape quickly its time to proof the bread. if not keep kneading.

Spray a clean large bowl with cooking spray and place the dough inside. cover the top with clear plastic and a tea towel. Let the dough rise for about 10 minutes or until it doubles (might take a little longer if the room is cold)

Pull the dough out of the bowl, Cut into two pieces, set one back in the bowl. dust the counter again with flour, using a rolling pin, roll the dough out in a rectangle shape.

Tightly roll it up, starting at the narrow end of the dough. once its fully rolled up pinch the ends to seal them.

Place the rolled dough in your Pre Sprayed  bread pans. Repeat for second half of dough.

Cover with plastic and tea towel, let rise 40 minutes. It will double in size again.

Bake at 400 degrees for 25 to 30 minutes, using a thermometer check internal temp. should be 190 to 210 degrees.

Pull bread from the oven remove from baking pans. Place on cooling rack or on a clean towel.

Butter all of the outside of the bread while it is hot so it will absorb the flavor and soften the crust.

Let cool, slice and eat. If it is placed in a ziplock bag after it cools it will be good for about 3 days.

You can freeze it to preserver extra loaves for later when they will be needed.

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