Basic Bread Recipe
Ingredients
| 1 cake yeast or 2 envelopes dry yeast | ||
| Lukewarm water | 1/4 Cup (16 tbs) | |
| Sugar | 2 1/2 Tablespoon | |
| Skim milk | 1 3/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Flour | 3 Cup (16 tbs), sifted | |
| 2 tablespoons acceptable vegetable oil | ||
| Vegetable oil spray | ||
Directions
Dissolve yeast in lukewarm water in a large mixing bowl.
Set aside.
In a bowl, mix together sugar and milk.
Stir into dissolved yeast.
Add salt and 3 cups of flour.
Beat until smooth.
Add oil.
Gradually mix in remaining flour until dough is stiff enough to handle.
Knead dough until it is smooth and elastic.
Lightly spray a bowl with vegetable oil spray.
Add kneaded dough and turn to coat all sides with oil.
Cover with a clean cloth and let rise in a warm place (about 85° F) until doubled in bulk.
Divide dough into two equal parts.
Lightly spray two 10-x-5-inch loaf pans with vegetable oil.
Shape dough into loaves and place in prepared pans.
Cover and let rise again until doubled in bulk.
Preheat oven to 425° F.
Bake loaves 15 minutes.
Reduce heat to 375° F and continue baking 30 minutes longer.
Remove bread from pans and place on wire racks to cool.
HERB BREAD Mix the following herbs into dough just before kneading: 1/2 teaspoon nutmeg, 1/4 teaspoon thyme, 1/2 teaspoon rosemary and 2 teaspoons caraway seeds.
Proceed as directed.
Set aside.
In a bowl, mix together sugar and milk.
Stir into dissolved yeast.
Add salt and 3 cups of flour.
Beat until smooth.
Add oil.
Gradually mix in remaining flour until dough is stiff enough to handle.
Knead dough until it is smooth and elastic.
Lightly spray a bowl with vegetable oil spray.
Add kneaded dough and turn to coat all sides with oil.
Cover with a clean cloth and let rise in a warm place (about 85° F) until doubled in bulk.
Divide dough into two equal parts.
Lightly spray two 10-x-5-inch loaf pans with vegetable oil.
Shape dough into loaves and place in prepared pans.
Cover and let rise again until doubled in bulk.
Preheat oven to 425° F.
Bake loaves 15 minutes.
Reduce heat to 375° F and continue baking 30 minutes longer.
Remove bread from pans and place on wire racks to cool.
HERB BREAD Mix the following herbs into dough just before kneading: 1/2 teaspoon nutmeg, 1/4 teaspoon thyme, 1/2 teaspoon rosemary and 2 teaspoons caraway seeds.
Proceed as directed.
Chef
