Wednesday, October 29, 2008
After my cookie recipe, this bread recipe is the second most common one I am asked for, so here it is. Once you get the basic recipe down the possibilities are endless. I use variations of this recipe for wheat bread, cinnamon rolls, baked apple fritters, deep fried scones, and the list goes on. Use your imagination, but don't give up after the first try it takes a little practice.
Important information I learned from the 3 women who taught me to make bread. Their memories live on every time I bake a loaf of bread -
Grandma Cope always said, "Good bread dough feels like a babies bum when you pat it". I learned from Grandma Farrer that, you need to learn the sound the dough makes when kneaded with a dough hook. There is a rhythm to it as it is being kneaded, if made right. From Sister Palmer, use water and oil to make bread except on special occasions.
In your mixer bowl, add in this order without stirring
2 Tbs of yeast
2 1/4 C really warm water (not hot)
2 Tbs sugar.
Let ingredients rest for 5 mins. Once the yeast has grown, while mixing slowly,add
3 C flour (whatever kind or combination of flour you want)
1/2 to 1 C sugar (or any kind of sweeter you want i.e. - brown sugar, honey, molasses)
1/4 C oil or melted butter
2 tsp salt
2 C flour.
If using a hand mixer, start to knead by hand.
Once all this is added in mix or hand knead until all is smooth.
1 to 2 C flour until dough is easy to handle. Do not add too much flour.
Knead for 8 to 10 min if using a dough hook with your mixer. If kneading by hand, knead for 10 mins. Dough should have the firmness of a babies bum.
Let dough rest covered in an oiled bowl for 1 to 2 hours or until doubled in size. Punch down dough and let rest for 10 more min. On a floured surface, shape dough into loafs or rolls and place on lightly greased baking sheets or loaf pans. If desired, you can also place on a baking sheet lightly dusted with corn meal. Let dough rise for 45 mins to 1 hour or until double in size.
Bake in a preheated oven at 350 for 25 to 30 mins, or until golden brown and sound hollow when you tap on the bottom of a loaf. Let loafs rest on cooling rack for at least 30 mins before slicing.
* this for Elder Porterfield -
I use vegetable oil to make the bread and to fry scones. Never fry in canola, it is too gummy after frying and messes up your pans