Pioneer White Bread Recipe
Ingredients
| All purpose flour | 3 Cup (16 tbs) | |
| Active dry yeast | 1 | |
| Water | 1 1/4 Cup (16 tbs) | |
| Sugar | 1 Tablespoon | |
| Cornmeal | ||
Directions
In large mixing bowl mix 1 cup flour and the yeast.
In saucepan heat water, sugar, and 3/4 teaspoon salt just till warm (115-120°), stirring to dissolve sugar.
Add to dry mixture.
Beat at low speed of electric mixer 1/2 minute, scraping bowl.
Beat 3 minutes at high speed.
By hand, stir in enough remaining flour to make a soft dough.
Shape into ball.
Place in lightly greased bowl;turn once.
Cover; let rise till double (about 1 hour).
Punch down.
Cover; let rest 10 minutes.
Grease a 1-quart casserole; sprinkle with cornmeal.
Place dough in casserole; sprinkle with cornmeal.
Cover; let rise till double (30 to 45 minutes).
Bake at 400° for 40 to 45 minutes.
Cover loosely with foil if top browns too quickly.
Remove from casserole; cool.
In saucepan heat water, sugar, and 3/4 teaspoon salt just till warm (115-120°), stirring to dissolve sugar.
Add to dry mixture.
Beat at low speed of electric mixer 1/2 minute, scraping bowl.
Beat 3 minutes at high speed.
By hand, stir in enough remaining flour to make a soft dough.
Shape into ball.
Place in lightly greased bowl;turn once.
Cover; let rise till double (about 1 hour).
Punch down.
Cover; let rest 10 minutes.
Grease a 1-quart casserole; sprinkle with cornmeal.
Place dough in casserole; sprinkle with cornmeal.
Cover; let rise till double (30 to 45 minutes).
Bake at 400° for 40 to 45 minutes.
Cover loosely with foil if top browns too quickly.
Remove from casserole; cool.
Chef
