Rich Bread Recipe
Ingredients
| Warm water | 3/4 Cup (16 tbs) | |
| Dry yeast | 1 | |
| Evaporated milk | 1/2 Cup (16 tbs) | |
| Sugar | 1 Tablespoon | |
| Salt | 3/4 Teaspoon | |
| All purpose flour | 6 Cup (16 tbs) |
Directions
Dissolve yeast in 3/4 cup warm water.
Heat milk just to boiling; add sugar and salt and stir until dissolved.
Allow to cool slightly; add yeast mixture and stir to blend.
Add flour, 2 cups at a time, blending with a spoon until dough is stiff yet still easy to handle.
Turn onto a floured surface; knead for 10 minutes.
Allow dough to rest 5 minutes.
Place in a well-greased bowl, turning dough once to grease the top.
Cover with plastic wrap and allow to rise in a warm place until doubled in bulk.
Punch down, turn, and allow to rise again until doubled in bulk.
Turn out onto a floured surface and pat down.
Allow to rest for 5 to 10 minutes.
Form dough into 2 small loaves and place in well-greased loaf pans.
Cover and allow to rise until doubled in bulk.
Preheat oven to 400° F and bake 25 to 30 minutes, or until bread is golden brown.
Heat milk just to boiling; add sugar and salt and stir until dissolved.
Allow to cool slightly; add yeast mixture and stir to blend.
Add flour, 2 cups at a time, blending with a spoon until dough is stiff yet still easy to handle.
Turn onto a floured surface; knead for 10 minutes.
Allow dough to rest 5 minutes.
Place in a well-greased bowl, turning dough once to grease the top.
Cover with plastic wrap and allow to rise in a warm place until doubled in bulk.
Punch down, turn, and allow to rise again until doubled in bulk.
Turn out onto a floured surface and pat down.
Allow to rest for 5 to 10 minutes.
Form dough into 2 small loaves and place in well-greased loaf pans.
Cover and allow to rise until doubled in bulk.
Preheat oven to 400° F and bake 25 to 30 minutes, or until bread is golden brown.
Chef
