Ethnicity:Original Food Type:Bread Preparation Time:30 Servings:4 Author: Margaret Ingredients:
Yeast mixture: small bowl
1 cup luke warm water
1 tsp sugar
2 Tbsp (traditional yeast)
Time for 10 minutes.
Liquid Mixture: Medium Bowl
2 cups hot water
3 Tbsp sugar
3 tsp salt
2 Tablespoons butter
2 Tablespoons shortening
2 cups of water to bring temperature to luke warm again.
Blending Process: Large Bowl
12 Cups all-purpose flour
Dissolve sugar in the water-add yeast and let rise 10 minutes.
In the meantime you have dissolved your liquid mixture and added your extra 2 Cups of water to bring it back to lukewarm. Add your yeast mixture to the liquid mixture and stir to combine.
In a large bowl, sift 6 cups of flour add the liquid mixture. With an electic mixer beat this until it is well blended, no lumps of dry flour. Add 1 cup and beat again (same--no lumps). Should be fairly thick at this point if not add another 1/2 cup of flour. If you don't mind using the table as a flour board...sprinkle about 3 cups of flour on the table and pour your batter out of the bowl. Spinkle a cup of flour over the top(always sift)and begin to pat and fold, continue until you have added all the flour. This method is very easy.
Grease large bowl with shortening and turn the dough in the bowl to also allow greasing of the dough. Now cover with dry cloth for about 1/2 hour to 45 minutes until it doubles in bulk.
Again lightly grease your hands with shortening and push dough down gently. Do the push down and turn method until air is removed, no need to remove from the bowl to do this and no need to re-grease the bowl, just cover and let rise again until double in bulk.
Again lightly grease your hands and do the push and turn method until air is removed. Now lightly grease a butcher knife and cut your dough into four pieces, 5 if you are using smaller loaf pans, also grease your loaf pans. Next flour your work area lightly and push dough down, roll it like a jelly roll and push down, turn and roll again like a jelly roll always shaping to a more uniform loaf, turn the ends under nicely and first put dough in pan upside down and then turn ensuring both sides have been greased, do the same with the rest of your dough.
Cover loaves and let rise for at least an hour,(dough will rise more in the oven) then bake at 350 degrees F. for 30 minutes. Remove from pans to wire rack immediately and brush lightly with butter for a softer crust.
This recipe is also good for cheese buns: 1 loaf would be 6 buns and after forming and turning dough to grease both sides on a cookie sheet, brush with a beatened egg, sprinkle with garlic season and herbs, shred the cheese and sprinkle over top, cover and let rise. Also 30 minutes to bake at 350 degrees F.
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