MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Hanna's Bread
Categories: Breads, Heirloom
Yield: 2 servings
2 ts Active-dry yeast
1 c Warm water
2 tb Unsalted butter
1 c Whole milk
2 tb Sugar
1 tb Salt
6 1/2 c A-P flour
Make sure the water is warm, but if you can’t hold your
finger in it for at least a few seconds, let it cool a
bit. Put the warm water in a big mixing bowl and
sprinkle the yeast over top. Let it sit for 5 minutes
until the yeast is dissolved.
Melt the butter in the microwave. Stir in the milk,
sugar, and salt.
Pour 1 cup of flour and the milk mixture over the yeast.
Stir until it comes together into a loose, lumpy batter.
Add another 4 1/2 cups of flour, saving the last cup for
kneading. Stir until you have a "floury, shaggy dough."
Knead the dough for 8-10 minutes. If the dough is sticky
like bubble gum, add an extra tablespoon of flour at a
time until it’s not sticky anymore. The dough is done
when it’s smooth, feels a little tacky, and springs back
when you poke it.
Clean the mixing bowl and coat it with a little oil.
Form the dough into a ball and turn it in the bowl to
coat it with oil. Cover the bowl with a clean kitchen
towel and let the dough rise in a warm spot until it
doubles in size - about one hour.
Sprinkle a little flour on the counter (or a large
cutting board, in our case) and put the dough on top.
Divide the dough into two and form each half into a
loose ball. Let the balls rest for 10 minutes.
Grease two loaf pans or coat them with cooking spray.
Shape each ball of dough into a loaf and put in the
pans. Make sure the surface of the loaves is stretched
taut. (This helps the bread rise and keeps it from
becoming too dense.)
Let the loaves rise again until they start to dome over
the edge of the pan, 30-40 minutes.
Set the oven @ 425ºF/218ºC about 15-20 minutes into the
second rise.
Slash the tops of the loaves with a serrated knife and
put them in the oven.
Immediately turn down the heat to 375ºF/190ºC and bake
for 30-35 minutes. When done, the tops will be a dark
golden-brown. They should sound hollow when you tap the
bottom with your finger.
Remove the loaves from the pans and let them cool
completely before slicing.
RECIPE FROM:
https://36eggs.com
Uncle Dirty Dave's Archives
MMMMM
... A neglected food group along with the Congealed group.
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