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Basic White Bread 101




Source of Recipe


Chef Gramma Claudia


Recipe Link: http://groups.msn.com/GrammaClaudiasOzarkHeaven/familyfavoriterecipes.msnw

List of Ingredients




3 cups unbleached all-purpose bread (12-3/4 ounces)

2 teaspoons instant yeast

1-1/4 teaspoon salt

3 tablespoons sugar (1-3/4 ounces)

4 tablespoons butter (2 ounces)

� cup nonfat dry milk (1-1/4 ounces)

� cup potato flour (1-1/2 ounces) or 1/3 cup potato flakes � ounce)

1-1/8 cups lukewarm water (9 ounces)



Recipe



Combine all the ingredients and mix and knead them together � by hand, mixer, or bread machine � until you�ve made a soft, smooth dough. Adjust the dough�s consistency with additional flour or water as needed but remember the more flour you add while you�re kneading, the heavier and drier your final loaf will be. Cover and let the dough rise for 1 hour, until it is puffy (though not necessarily doubled in bulk).

Transfer the dough to a lightly greased work surface n shape it into an 8" log. Transfer the log to a lightly greased 8-1/2x4-1/2" loaf pan, cover the pan (a proof cover works well here, but I use a damp dish towel) until the outer edge has risen about 1" over the rim of the pan, about 1 hr.

Preheat the oven to 350 degrees.

Uncover the pan and bake the bread for 35-40 minutes, tenting it lightly w aluminum foil for the final 10-15 minutes if it appears to be browning too quickly. Remove the bread from the oven, take it out of the pan, and place it on a wire rack to cool completely. After 15 minutes, brush it with butter, if desired. This will give it a soft crust.