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how to make a verry good For White Bread

Restaurant Recipe For White Bread

Preparation time: about 50-60 minutes. Makes 2 loaves of bread or
2-2 1/2 dozen rolls depending on portion.
Cooking Conversion Table
Ingredients:
1 package of yeast (1/4 ounce)
1/4 cup of warm water (about 110 degrees)
2 cups hot milk (or 1 can evaporated milk + 1/4 cup of water)
1/4 cup sugar
2 tablespoons melted butter
2 teaspoons salt
6 cups unbleached flour
Instructions:
In a sauce pan heat the milk over medium-low heat until hot (but do not boil)
Remove from heat and add butter, salt and sugar and stir to dissolve
and cool to lukewarm
In a small bowl dissolve the yeast in warm water (110 degrees F) until bubbly (about 10
minutes)
In a large mixing bowl combine the lukewarm milk and yeast mixture with 2 cups of flour and
stir well
Stir in remaining flour 1/2 cup at a time, beating well after each addition until the dough begins
to leave the sides of the bowl (if this happens before all the flour is added, do not add the
remaining flour)
Note: flours vary in how they "behave" so add only until it has pulled together in the bowl.
Turn out onto a lightly floured surface and knead the dough until it feels smooth, soft and velvety
(8-10 minutes). If the dough is sticky, lightly sprinkle flour over it and then knead it
To knead the dough, place the heels of your hands on the front of the dough and push away,
rolling or folding the top of the dough back toward you. No need to be "heavy" or "rough" while
kneading.
Place the dough in a buttered bowl, turn over and cover with a damp cloth or clean kitchen towel
and place the bowl in a warm, draft free spot and let the dough rise until it doubles in size
Punch it down and put it back in the buttered bowl and turn it over and cover it again
(Page Two of White Bread Recipe)
Punch the dough down and divide it in half
Roll each half out with a rolling pin and shape into loaves by rolling the dough starting at the
narrow end, sealing seams by pinching
Place in buttered loaf pans and butter the tops with melted butter
Cover very loosely with plastic wrap and let rise in a warm area until double in size (about 30
minutes)
Place a small pan of hot water on the bottom oven rack and preheat oven to 375 degrees F
Uncover the loaves and bake until tops are golden (25-35 minutes)
Remove from oven and again brush the tops with melted butter
Cool before slicing (if you can stand to wait that long!)
To test a loaf of bread for doneness, tap the loaf out of the pan and tap on the bottom of the loaf.
If it sounds hollow, it is done. If it doesn't sound hollow, place it back in the pan and pop it in the
oven for a few minutes longer and test it again.
Oh! I almost forget to tell you. This same bread recipe can in fact be used to bake dinner rolls
instead of the loaves of bread.
For dinner rolls...
After punching the dough down the second time, cut or pinch off dough and form into rolls by
rolling each of those pieces of dough between your hands until round
Place on greased sheet pans (15-20 per pan) and brush the tops with melted butter
Let rise again until almost double in size
Have the oven pre-heated to 400 degrees F and bake for about 8 minutes
Reverse the pans on the oven racks and bake another 7-8 minutes or until the rolls are golden
brown and done in the center
bet ax

bet ax

6 comments:

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  2. i love to stay in the kitchen and do some yummy thinks *_* I like to cook it and try it :) With Love Jasmin
    https://lollipopkosmetik.wordpress.com/2017/09/28/winter-blues-nein-danke/

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