The recipe will make two loaves of bread . . . so, make one white loaf and do something fun with the other half of dough. Oh yeah!
YIELD: 2 LOAVES
- 6 to 7 cups all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon salt
- 2 tablespoons shortening (Crisco)
- 2 packages active dry yeast
- 2 1/4 cups scalded milk cooled to about 120°
Pour lukewarm scalded milk into a large mixer bowl. Add Crisco, sugar, and yeast. Using a dough hook, mix on low for one minute and then let rest for five minutes. (The warmth and sugar will activate the yeast). Add salt and 3 cups flour. Add a little flour at a time until you have added 6 cups. Mix well and then start touching the dough. It should be smooth and not sticky. If it’s sticky, add flour a little at a time, mixing well after each addition, then touch dough again. NOTE: If you have a heavy duty mixer, the entire thing can be done in the mixer. After the flour is added and dough is not too sticky, beat it at low/medium speed for five minutes.
When dough is ready, lift dough hook and smear butter all over the inside of the bowl. With your fingers, press dough into a round shape, and then turn it upside down, which will coat the top with butter, keeping it from drying out. Cover with greased plastic wrap and a dish towel to hold the heat in, and let rise in a warm place, out of drafts, for about 1 hour, or until doubled. When dough is touched, an indentation will remain.
(KNEADING BY HAND) Turn dough onto a lightly floured surface. Knead, adding more flour as necessary to keep it from sticking, until smooth and elastic, about 8 to 10 minutes. Place dough in a large buttered mixing bowl. Turn dough over so greased side is up. Cover with plastic wrap and a dish towel to hold the heat in, and let rise in a warm place, out of drafts, for about 1 hour, or until doubled. When dough is touched, an indentation will remain.
Punch dough down and divide into two equal portions. With a rolling pin, roll into a rectangle about the width of your pan and however long it ends up being. (16” – 18” or so). Starting at narrow edge, roll dough tightly; pinch long seam together. Fold ends under loaf. Place loaves, seam side up, in greased loaf pans, and then turn over so top gets greased (approximately 9 x 5 x 3-inch). Cover loosely with plastic wrap, and let rise until double, about another hour.
Preheat oven to 425°. Put pan of water on bottom rack of oven to keep bread moist and give you a nice crust. Bake loaves at the center of the oven for 20 – 25 minutes until golden brown.
To make rolls, it’s pretty self-explanatory. Shape them, cover with greased plastic wrap and let rise.
To make cinnamon or cinnamon raisin bread, roll out the dough, spread about 1 TBSP of lukewarm milk over the dough. Spread about 2 TBSP softened butter with your fingertips, then sprinkle 2 TBSP sugar and 1 TBSP cinnamon on top of butter. Roll and put in greased bread pan. Quickly smear a little butter on the plastic wrap, then loosely cover the dough while it rises.
For cinnamon rolls, roll the prepared dough (with milk, butter, cinnamon and sugar), and cut with a serrated and floured knife. Place rolls in baking pan, cover with buttered plastic wrap and let rise.
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By Tika for CHEW WANNA EAT? 2015