STANDARD WHITE BREAD WITH VARIATIONS
List of Ingredients
2 packages dry yeast
2 teaspoons sugar
1/2 cup warm water
2 cups milk
2 cups warm milk
1/4 cup sugar
5 teaspoons salt
1/4 cup shortening
12 to 13 cups flour
Recipe
Soften yeast in 1/2 cup warm water,in which 2 teaspoons sugar has been
dissolved.In a large mixing bowl,measure sugar,salt and shortening.Add
scalded milk & stir until shortening melts.Add water.Cool until lukewarm and
stir in yeast.Stir in 6 cups flour & beat vigorously.Gradually stir in 6 or
7 cups more flour.Turn out on lightly floured board & knead until smooth &
satiny, 8 to 10 minutes.Place in a greased bowl,turn to grease top & let
rise in a warm & humid place until double in bulk,about 1 hour.Punch down &
let rise again until double in bulk.Grease 4 loaf pans.Cut dough into 4
equal pieces,shape into loaves & place in pans.Let rise until double in
bulk.Bake at 375,40 to 50 minutes.
VARIATIONS:
WHOLE WHEAT OR GRAHAM BREAD
Follow standard bread recipe but use half white flour & half whole wheat
flour or graham flour.
RYE BREAD
Follow standard bread recipe but use brown sugar in place of white sugar.Add
6 cups flour & then add 5 1/2 cups dark rye flour.Add more all purpose,if
necessary to make a dough stiff enough to knead.
HERB BREAD
Follow standard bread recipe,but add 3/4 teaspoon nutmeg,1 1/2 teaspoons
sage & 1 tablespoon celery seed when first half of flour is added.
RAISIN BREAD
Follow standard bread recipe but increase sugar to 3/4 cup.Add 3 cups
raisins just before second half of flour is added.
CURRANT BREAD
Follow standard bread recipe & add 1 cup clean,dried currants just before
second half of flour is added.
CHEESE BREAD
Follow standard bread recipe & add 1 1/2 cups grated cheddar cheese,mixing
it in with the last of the flour to be added.
posted by Marcella Davis on bread-recipes@yahoogroups.com
|
|
member logon
