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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)

¼ cup nonfat dry milk (1-1/4 ounces)

¼ cup potato flour (1-1/2 ounces) or 1/3 cup potato flakes ¾ 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.