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Yeast: Good White Bread Recipe




Source of Recipe


New Complete Book of Breads


List of Ingredients




5 cups bread flour (plus more if needed)
3 tablespoons sugar
2 teaspoons salt
1/4 teaspoon baking soda
1 package rapid rise dry yeast
1 cup water
1 cup buttermilk
1/3 cup milk
1 beaten egg

Recipe



Warm milk, water and butter in sauce pan to 110¼F. It may look slightly curdled, but don't worry. A microwave oven can be used instead. DO NOT OVERHEAT - you will kill the yeast. BY HAND / MIXER: mix 2 cups flour with sugar salt soda and yeast. Add the liquids, and mix by hand for 2 minutes. Add 1 additional cup flour and beat until a thick batter (about 2 minutes). Add 1 additional cup flour, then dump out onto a board and start kneading. Add flour as needed to make a nice dough. Knead for about 8 minutes.
BY PROCESSOR: place 2 cups flour/sugar/salt/soda/yeast in the work bowl and pulse to mix. Add 1/2 the liquid, and pulse mix. Then add 1 additional cup of flour and pulse mix. Add 1 more cup flour and pulse mix. Add flour in 1/2 cup increments until the dough forms a ball. Then knead for 45 seconds. RISING: place dough ball in a greased bowl and cover tightly with plastic wrap. Place in a warm place ( 80-100¼F ) and let rise until doubled in volume (1 hour with normal yeast, about 1/2 with rapid rise). You should see respiration products on the plastic wrap within 5 minutes. If not, you killed the yeast.


Punch down in the bowl, and divide into two halves. Place each half in the loaf pan on or on a cookie sheet. Cover with wax paper and let rise for about 45 minutes (1/2 hour with rapid rise). start preheating the oven 20 minutes (to 375¼F) before the rising is done. Brush the loaves with the egg wash, and bake 45 minutes. A loaf will sound hollow when thumped on the bottom when done. Cool on wire racks.


To freeze: after cooling completely, wrap tightly in a plastic bag. Will keep frozen for up to two months.

To rewarm / defrost: place in a 200¼F oven for up to 20 minutes.


Makes 2 loaves.