Slicker than a Yes album. | Put in a mixing bowl and beat.
4 tbls of butter
1/3 cup sugar (or honey)
2 tbls salt
1 can of evaporated milk mixed with 3 cups of regular milk. The milk is heated first, but not so much that you cook the 2 eggs that is added to the milk after it is warmed.
5 cups of bread flour. Add all at once to the liquid.
When this is mixed, add 2 tbls of dry yeast. The yeast is mixed in 1/4 cup of water heated to 108 F. IMPORTANT!! The water shouldn't be so hot it kills the yeast or too cold that it won't activate.
Mix the yeast into the first ingredients and let stand about 5 minutes until bubbly. (It'll look like a sponge after awhile.)
Then add 5-6 cups of flour, all at once. It will get a bit sticky and thick, at this point you dump it onto a bread board (preferable seasoned wood) and start kneading. The first kneading should take about 15 minutes or so adding small shakes of flour until it's smooth.
Warm your oven. Don't forget to turn the oven off! It should feel just warm enough when you put your hand in. Put the dough in a large mixing bowl, covered with plastic (so it doesn't dry out) and then a dish towel on top. It will rise above the bowl, punch it down with your hand and let it rise again.
Divide the dough into 4 even parts, roll out with rolling pin and shape into loaves. (just like rolling a cigar) Place in greased bread pans. Use Crisco or spry (vegetable) to do this! Don't use grease in a can (Pam), butter, lard or vegetable oil as it will burn while baking.
After bread has risen a 3rd time in the pans and looks well rounded (don't let it get above the rim), bake at 375 F for 25 to 30 minutes. Remove from pans and cover with cloth towel.
I know there's a lot of details and futzy work, but mom and dad perfected this recipe over many years. The kneading and rising stages can only be explained so well. A little experimenting and patience is all you need to become a great baker of bread! If you don't have 4 bread pans, just half the ingredients listed above. This also make great cinnamon/caramel rolls as well. When the dough is rolled out, sprinkle with cinnamon, add raisins (optional), roll up in a tube and slice with a piece of dental floss. Place in a greased (again, Crisco or spry) jelly roll pan and bake at same temperature and time.
It's best to only keep 1 out at a time. We freeze the rest, it keeps pretty well in a bag for 2 weeks or so. (if it makes it that long!) |
Anyone have a good bread recipe??
