HOMEMADE LIGHT BREAD

WHITE BREAD
HOMEMADE LIGHT BREAD

   I have been looking in every cook book I have, trying to locate my recipe for white bread using scalded milk.  All of the cook books use water, but none had the recipe I was looking for....until today.  When baking yeast bread, water gives it a crisper crust, but milk gives a velvety texture and added nutrients.   So, here it is:

1        package active dry yeast

1/4 C very warm water (105 - 115 degrees F.)

2    C milk, scalded

1/4 C margarine

2    T. sugar

2    t. salt

6   C sifted all purpose flour

Sprinkle dry yeast into water.  Let stand for a few minutes; then stir until dissolved.

Pour hot milk over butter, sugar, and salt in large mixing bowl.  Cool to lukewarm and add yeast and 3 C flour.  Beat well.  Add remaining flour and mix well.  

Turn out on floured pastry cloth or board and knead until smooth and satiny.  Put in 2 1/2 quart greased bowl; turn once, cover, and let rise until doubled, about an hour.  You can test if it is time, by pressing fingertips 1/2 inch into dough.  If your impression remains, the dough has risen enough.

Punch down; divide into halves. let rest 5 minutes more.  Shape into 2 loves by flattening each half with hands or rolling pin into rectangle (18 x 9 inches) on a lightly floured surface.  Fold 9 inch sides crosswise into thirds, overlapping sides.  Roll up tightly toward you, beginning at the open end.  Pinch the edge of the dough into roll to seal well.  Press each end with the side of your hand to seal; fold ends under loaf, and put in greased pans (9 x 5 x 3 inches) seam side down.  I like to brush them with margarine at this point.

Let rise until doubled again, about 45 minutes. 

Place on low rack so that tops of pans are in the center of the oven.  Bake in preheated hot oven (425 degrees F.) until golden brown and loaves sound hollow when tapped, about 25 - 30 minutes.

Remove from pans and let cool on wire rack.

INDIVIDUAL LOAVES

Using the recipe for white bread, after the first rising, cut half of the dough into 6 pieces.  Shape into small loaves and put in greased pans (4 3/4 x 2 5/8 x 1 1/2 inch).

Let rise until doubled, about 30 minutes.

Brush with melted butter and bake in preheated hot oven (425 degrees F.) for about 20 minutes.  

Shape remaining dough into 1 loaf and put in greased loaf pan.  Let rise and make as directed for white bread.

Leave a comment with your thoughts after you have tried this recipe.  Enjoy!

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