Fritz's Bread
Source of Recipe
Nero Wolfe Cookbook
Mark this recipe well. Archie, in The Mother Hunt, points out that if Fritz ever dies, Wolfe will probably never eat bread again.
2 cups milk 1 package active dry yeast
2 tablespoons sugar ¼ cup warm water
2 teaspoons salt 6 cups sifted all-purpose flour
1½ tablespoons softened butter
Heat the milk in a saucepan; when bubbles form around the edges, remove it from the heat and pour it into a mixing bowl. Add the sugar, salt, and butter. Soften the yeast in the warm water; let stand for 5 minutes until the yeast dissolves, and pour into the milk mixture. Stir well, blending all ingredients. Stir in 3 cups of the flour, and beat until smooth. Add the remaining flour, and stir until a stiff dough is formed. Turn the dough out onto a floured board, and knead until smooth and elastic— about 10 minutes.
Place the dough ball in a lightly greased bowl, and turn it once so that the top is coated with grease. Cover and allow the dough to rise in a warm place until it doubles in size— about 1½ hours.
Punch the dough down, and allow it to rise once again. Cut it into two parts, and shape them into loaves. Place each in a greased bread pan, and cover with cloth. Allow to rise a third time, until double in bulk. Preheat the oven to 400°. Just before baking, brush the top of each loaf with a little melted butter. Bake for 40 to 45 minutes. If the tops brown too quickly, cover with aluminum foil. Serve warm with butter and preserves. (Makes 2 loaves).
Reprinted by permission from The Nero Wolfe Cookbook (Cumberland House Publishing)
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