Yeast Bread Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 tbsp active dry yeast
1 tbsp sugar
1 tbsp salt
2 cups warm water not over 110°
5½-6 cups all-purpose White Lily flour
cornmeal or flour for dusting
boiling water
sesame seeds or poppy seeds, optional
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Directions: |
Directions: In a large bowl mix together the yeast, sugar, salt and water. Let this stand until the yeast is dissolved. Gradually add the flour, one cup at a time to the liquid and mix thoroughly until the dough pulls away from the sides of the bowl. Turn the dough out onto a floured surface to knead.
Knead it. Fold the far edge of the dough back over on itself towards you. Press into the dough with the heels of your hands and push away. After each push, rotate the dough 90°. Repeat this process in a rhythmic, rocking motion for 5 minutes, sprinkling only enough flour on your kneading surface to prevent sticking. Let the dough rest while you scrape out and grease the mixing bowl. Knead the dough again for 2 to 3 minutes.
Let it rise. Return the dough to the bowl and turn it over once to grease the top. Cover with a damp towel and keep warm until the dough doubles in bulk, about 1 to 2 hours.
Shape it. Punch down the dough with your fist and briefly knead out any air bubbles. Cut the dough in half and shape into two loaves. Place the loaves on a cookie sheet generously sprinkled with cornmeal. Let the loaves rest for 5 minutes.
Bake it. Lightly slash the tops of the loaves 3 or more times diagonally and brush them with cold water.
Place a roasting pan on the bottom of the oven. Fill 1" deep with boiling water. Slide loaves into a cold oven. Bake at 400° for 35-45 minutes, until the loaves are golden brown and sounds hollow when tapped.
Alternate method:
For a lighter, crustier bread, let your shaped loaves rise for 45 minutes. Preheat the oven and roasting pan with water to 500° for 15 minutes. Brush the loaves with cold water, place in the oven and bake for 10 minutes. Lower the temperature to 400° and bake for 10 more minutes. Remove from the oven and place on a cooling rack. Let cool for at least 30 minutes before slicing. |
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Personal
Notes: |
Personal
Notes: Unbleached white flour is often preferred for bread-making because of its nutritional value. White Lily is preferred in the South because it is so light and fluffy. Darker breads and flours rise a little less than all-white.
To facilitate bread rising, turn oven to warm for 1 minute, then turn OFF before placing bread, covered with damp cloth, in oven to rise, free from drafts.
Bread is easier to knead if you place the dough on a table lower than the counter, or step up on something, enabling you to lean over the dough. Kneading is what gives bread its fine texture. Don’t try to save time on this step.
Remove bread from pan as soon as it’s done and cool on wire rack so it won’t be soggy.
For a soft, buttery crust, brush loaves with softened or melted margarine or butter after baking. For a crisp, shiny crust, brush loaves with a mixture of 1 egg and 1 tbsp water just before baking. May be sprinkled with poppy or sesame seed.
Always check the yeast for age; it is always dated. Never use it past the expiration date. If in doubt proof it by mixing it with the warm water called for in the recipe and some of the sweetener. Wait a few mins and if the yeast is working properly, it will bubble up from the bottom. Then add mixture to recipe per instructions.
Add more flour as needed in a recipe to make it easy to handle and workable to knead. Be careful not to add too much or your bread will be dry.
Warm water means about 115º. Variation from this temperature will prevent yeast from working properly.
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