| Basic White Bread ~ 5½ to 6 cups flour 2 packages active dry yeast 2 tbsp sugar 2 tsp salt 1 cup milk 1 cup water 2 tbsp oil oil or butter 1. Combine 2 cups flour, yeast, sugar, and salt in a large mixing bowl. 2. Heat milk, water and 2 tablespoons oil in a saucepan over low heat until very warm (120° to 130°F.) 3. Add liquid to flour mixture; beat on high speed of an electric mixer until smooth, about 3 minutes. Gradually stir in more flour to make a soft dough. 4. Turn onto lightly flour surface and knead until smooth and elastic (5 to 10 minutes). 5. Cover dough with bowl or pan; let rest 20 minutes. 6. For two loaves, divide dough in half and roll out two 14x7-inch rectangles; for one loaf roll out to 16x8-inch rectangle. 7. Roll up from narrow side, pressing dough into roll at each turn. Press ends to seal and fold under loaf. 8. Place in 2 greased 8x4x2-inch loaf pans or 1 greased 9x5x3-inch loaf pan; brush with oil. 9. Let rise in warm place until double in bulk (30 - 45 minutes). Preheat oven to 400° F. 10. Bake at 400°F 35 - 40 minutes. 11. Remove from pans immediately and brush with oil; cool on a wire rack. One 2-pound loaf or two 1-pound loaves Braided Egg Bread ~ using instructions and ingredients from basic white bread above: 1. Reduce milk to ½ cup. Add 2 eggs with warm liquid to the flour mixture. 2. Divide dough into 3 equal pieces. Form each into a rope, 15x2 inches. Braid. 3. Tuck ends under. Place on a greased baking sheet. 4. Cover and let rise in warm place until double in bulk (30 - 45 minutes). Preheat oven to 400° F. 5. Bake at 400°F 35 - 40 minutes. 6. Remove from pans immediately; cool on a wire rack. French Bread ~ using instructions and ingredients from basic white bread above: 1. Omit the milk and oil and use 2 cups water. 2. Divide dough in half. Roll each half into 15x12 rectangle. 3. Beginning at long side, roll up tightly. Seal seams. Taper the ends. With a sharp knife, make ¼-inch deep diagonal cuts along loaf tops. Cover. Let rise until less than double in bulk (about 20 minutes). Preheat oven to 400° F. 4. Brush with water. Bake at 400°F 15 minutes, then reduce to 350°F and bake 15 - 20 minutes longer. 5. Remove from pans immediately; cool on a wire rack. 6. For crisper crust, put pan of hot water in bottom of oven and 5 minutes before loaf is done, brush with glaze of 1 beaten egg white and 1 tablespoon cold water. Onion Bread ~ using instructions and ingredients from basic white bread above: 1. Omit the salt and add 1 package (1 3/8 ounces) dry onion soup mix to the warm milk. Cheese Bread ~ using instructions and ingredients from basic white bread above: 1. Add 1 cup (4 ounces) shredded Cheddar cheese before the last portion of flour. |
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