Perfect Yeast Bread Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup water + ˝ cup milk
3 Tbsp. Sugar (can be white, raw, brown or honey—any sweetener
2 tea. Salt
5 Tbsp. Butter
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1 pkg dry active yeast
˝ cup warm water
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5-6 cups bread flour or white flour
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Directions: |
Directions:Bring the first 4 ingredients to a boil (watch carefully) then cool to warm (finger test)
** Note: finger test — can you hold your finger in the liquid for 5 seconds. This is the most important part. The liquid must be nice and warm...too hot will kill the yeast and too cool will not active the yeast.
Dissolve yeast in warm water and add to the liquid above. Pour liquid into a very large brown and slowly mix in flour until it is sticky. Turn out onto a floured surface and kneed in flour to make a moderately stiff dough. Form into a ball and place in a clean greased bowl. Let rise in a warm place until doubled in size (about 1 hour).
Punch down, turn onto a floured surface and let rest for 5 minutes. Kneed in more flour—shape and place in a loaf pan. Brush with melted butter. Let rise (about 45-60 min).
Bake at 400 until golden brown and loaf sounds hollow when thumped (about 45 min)
Remove from pan immediately. (Otherwise the bottom will get soggy) |
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Number Of
Servings: |
Number Of
Servings:24 dinner rolls or 1 loaf of bread |
Preparation
Time: |
Preparation
Time:Plan on devoting most of the day—With a lot of wait time you can do other things |
Personal
Notes: |
Personal
Notes: This is one of those recipes that you get a feel for. It takes time to know about the “finger test” and how much flour is the right amount and what the hollow thump sounds like. Practice makes perfect. In time it will come as second nature.
This recipe can also be used to make dinner rolls. Just shape differently, and perhaps the baking time is less.
The bread will taste and look differently depending on the sweetener you use. Brown sugar or honey will make the bread more tan and less white.
If you want to make rye bread or wheat bread you will need to adjust the flour ratios—consult a different recipe.
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