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White Bread with Variations




Source of Recipe


dmvezina at rc


List of Ingredients




2 tablespoons Active Dry Yeast
2 3/4 cups Water -- (110 degrees)
1/2 cup Dry Milk
2 tablespoons Sugar
1 1/2 teaspoons Salt
1/3 cup Vegetable Oil
7 1/2 cups Flour -- (more or less)


Recipe



Sprinkle yeast on water. Stir to dissolve. Add dry milk, sugar, salt, oil & 3 cups flour. Beat with mixer until smooth (3 min). Gradually add enough of remaining flour to make a soft dough that leaves the sides of the bowl. Cove and let rest 15 minutes. Knead until smooth & satiny (5 min). Divide dough in half and shape loaves. Place in greased loaf pan and let rise 45 minutes to 1 1/2 hours, or until dough has doubled. Bake at 350 degrees F for 30-35 minutes or until loaves sound hollow when tapped. Rub shortening onto top crust of bread right after taking out of oven.

*Variations*

*Freezer dough: Add 1/2 teaspoon of Ascorbic Acid (such as products like Fruit Fresh) and change amount of yeast in recipe to 3 Tbsp.. After kneading dough, cover and let rest for 15 minutes, then form dough into desired shapes to be frozen. Flash freeze by placing in bread pans or on baking sheet, until dough is firm and no longer sticky. Then, place into zip baggies, and freeze for up to 6 months before baking. To bake, place dough into bread pan, or onto baking sheet, and let thaw for 5-6 hours, until dough is about double in size, then bake at 350 degrees for 30 - 35 minutes, or until loaf sounds hollow when tapped.

*Italian style round bread: form loaves into flat circles about 10 inches across. Place loaves onto cookie sheet, which has been oiled with olive oil. Rub tops of loaves with olive oil, then sprinkle with Parmesan cheese, parsley, paprika and garlic salt. Bake 20-25 minutes in 350 degree F oven. Serve with spiced olive oil (for dipping) or butter.

*Dinner Rolls: Divide dough into 24 equal pieces. Form into rounds and place side by side in a prepared 13 x 9 cake pan or muffin tins. Bake at 350 degree F oven for 20 - 25 minutes.