Sunday, January 13, 2013
Lynne's White Bread
Here's the recipe:
Combine the following ingredients. DO NOT STIR!
5 c lukewarm water
1/2 c sugar
4 Tbs yeast
Let yeast get foamy (about 10-15 minutes).
In another bowl mix:
1 c veg oil
Sir yeast mixture and then add the egg and oil mixture. Stir together with a whisk.
Add and stir in:
2 Tbs salt
1/2 c powdered non instant or 1 c powdered instant milk
Add 1/2 of a 5 lb bag of bread flour. Mix
Add 1/2 of the remaining flour. Mix, then add the remaining flour. Stir until well incorporated.
Scrape sides of bowl so dough won't touch sides (put flour on dough so it doesn't stick). Pour out onto floured board and knead (lightly - not too much). Then oil bowl (about 1 Tbs). Pick up dough and shape into a ball and place into oiled ball. Turn over so both sides are oiled. Cover with saran wrap and let it rise until doubled (the recipe originally said 1 hour but this took closer to 2 hrs for mine). Punch down after doubled. Pour out of bowl on floured board.
Divide dough into 8 parts and make into big balls, cover, and let rest for 10 minutes.
Now take each individual ball and roll out square with rolling pin to get air bubbles. Then roll up by hand into a log and pinch the seams closed and push in end pieces and smooth out ends.
Place in greased bread pans and let rise until doubled. Place in oven at 350 degrees for metal pans or 325 for glass pans. Bake for 30 min until golden. Turn out loaves on sides onto a wife wrack to cool. While still warm, brush tops with butter to soften. Cut using a serrated- edged knife.
ROLLS: Do all of the above except, after you roll it out to get out the air bubbles and then roll up into a log, take a knife and slice the log into 12 equal pieces. Take each piece and touch with flour ad then roll into ball shape. Let rise and then bake at 350 for 15-20 minutes or until golden.