WHITE BREAD in Batches
Source of Recipe
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Recipe Introduction
(Makes 6 Medium-Sized Loaves)
List of Ingredients
Starter:
5 pkg. yeast
2 c. water
2 Tbsp. sugar
2 c. white bread flour
Dough:
2 1/2 Tbsp. sugar
2 Tbsp. salt
4 c. warm water
11 c. bread flour (additional
for kneading)
Recipe
The night before, make starter: Dissolve yeast in
water; add sugar and flour. Stir into a smooth mixture.
Cover
with plastic wrap and let set at room temperature overnight.
The 2nd day, dough: Mix dry ingredients (sugar, salt
and flour). Gradually add dry ingredients and water to
starter
in a large bowl and mix. When combined, put dough on
countertop and knead for 15 minutes, adding 1 1/2 to 3 cups
additional flour to prevent sticking. Dough should be smooth
and elastic.
First rising: Put dough in large bowl; cover with
greased plastic wrap and allow to rise to double in size in
oven without heat (about 80 degrees). Takes about 1 1/2
hours.
Second rising (optional): Push dough down and allow to
double in size again.
Formation of loaves and 3rd rising: Turn dough onto
floured countertop. Push down. Divide into 6 equal parts.
Form into round or long loaves. (If small French loaves are
desired, each larger loaf will make 2 to 3 small long French
loaves.)
Place loaves on greased baking sheet; cover lightly with
towel or greased plastic wrap. Allow to rise in oven (80
degrees)
for
1 to 1 1/2 hours until double in bulk.
Baking: Remove cover from loaves. Place pan of hot
water on floor of oven. Heat oven to 425 degrees. When
partially
heated, pour a little boiling water on oven floor to produce
steam. Place loaves in oven and bake 30 minutes after oven
temperature has reached 425 degrees.
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