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Yeast Breads
OLD-FASHIONED WHITE BREAD
l/Z cup milk
2
tablespoons butler or margarine
1 tablespoon plus
1
teaspoon granulated sugar
1
teaspoon salt
1 package active dry yeast
112
cup warm water (110”.120°F)
3 cups sifted all-purpose flour, divided
Insert dough hooks into mixer. Grease a large, glass bowl and set aside.
In
a small saucepan, heat milk and then
add butter, sugar and salt. Cool to room temperature.
In
a large mixing bowl, dissolve yeast in warm water, Add 1
cup flour and
milk
mixture. Mix on Speed 4 until well blended. Add 1 cup flour and continue mixing
until
we//
blended. Scrape sides of bowl as necessary.
Turn to Speed I and gradually add remaining I cup flour. Continue mixing until flour has been thoroughly
combined and dough ball has formed. Total mixing/kneading time should be
6-6 minutes. Form into a ball and
roll in a greased bowl until dough ball is well greased. Cover and let rise until doubled in bulk, about 30-60
minutes. Punch down, remove from bowl, and /et rest on a lightly floured board for
IO minutes. Meanwhile,
grease a 9x 5 x Pinch loaf pan. Form into a /oaf and place in prepared pan. Cover and allow to rise until doubled
about 30 minutes. Preheat oven to 375% Bake for 40-50 minutes, or until done.
YIELD:
1
lOAF
WHEAT BREAD
112
cup buttermilk 2 tablespoons firmly packed brown sugar
112
cup plus 1 tablespoon water 1 teaspoon salt
3 tablespoons butter or margarine
118
teaspoon soda
l-1/2 cups all-purpose flour
1 package active dry yeast
112
cup rye flour
1 cup whole wheat flour
Insert dough hooks into mixer. Grease a large, glass bowl and set aside. In a small saucepan, heat buttermilk,
water, and margarine until liquid is very warm (120°-130°F). In a large mixing bowl, combine all-purpose flour,
rye flour, brown sugar, salt soda, and yeast Mix on Speed
1
to blend dry ingredients. Turn to Speed 4 and
gradually add warm buttermilk mixture. Mix until well blended. Scrape sides of bowl as necessary. Turn to speed
1. Gradually add whole wheat flour. Continue mixing until flour has been thoroughly combined.
Total
mixing/kneading time should be 6-8 minutes. Remove dough from mixing bowl. Form into a ball and roll in
greased bowl until dough ball is
we//
greased. Cover and /et rise until doubled in bulk about one hour. Punch
down, remove from bowl, and /et rest on lightly floured board for 10 minutes. Grease a 9 x 5x J-inch loafpan.
Form into a loaf and place in prepared pan. Cover and allow to rise until doubled, about 1 hour. Preheat oven to
375% Bake for 40-50 minutes, or until done.
YIELD:
1
lOAF