Wednesday, June 02, 2004

White Bread With Milk

This recipe is terribly simple. I learned it rather early on with very few disasters. It certainly is worth noting that good kitchen equipment will ensure better results and that decent heavy bread pans are available for minimal cost at restaurant supply stores. A heavy-duty jelly roll pan also makes a terrific baking sheet.

White Bread With Milk

1 Package active dry yeast

1/4 cup water (105-115 degrees)

2 cups milk, scalded

1/4 cup butter

2 tablespoons sugar

2 teaspoons salt

6 cups sifted all purpose flour

Sprinkle yeast into water and let stand for a few minutes, then stir until dissolved. Pour hot milk over butter, sugar, and salt in a large bowl. Cool to lukewarm and add the yeast and three cups flour. Mix very well. Add the rest of the flour and knead until smooth. Put in a buttered bowl, turn once to coat, and let rise until doubled-about 1 1/2 hours. Punch down. Let rise for 30 minutes. Shape into two loaves and place in greased 9x5x3 pans. Let rise until doubled (aprox. 45 minutes). Bake in pre-heated 400 degree oven for about 35 minutes. Cool on racks.

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