Ingredients
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2 1/2
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2
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2
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2
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2
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6 1/2
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-
-
-
-
-
-
-
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Directions
Simple White Bread,The recipe, and my instructions are adapted from a videorecording that a new baker might find helpful. ” Perfect bread, how to conquer bread making.” by Betsy Oppenneer, The Breadworks, 1990, Norwich,,This is really a simple recipe and easy to make. My main quibble is that mine came out a little too dense in texture. I think that may be because my rapid rise yeast was a little past it’s expiration date. The bread still rose just fine so it must have been OK. Based on ease of preparation I’d give it a four star but from a flavor perspective it’s only a three. I’m still game to experiment with this basic recipe though. I’m going to try to up the sugar a bit and maybe try raisin and cinnamon in it. And definitely get unexpired yeast.
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Steps
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1
Done
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Mix the Water, Yeast, and Sugar Together in a Small Bowl. |
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2
Done
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Add the Salt to 5 1/2 Cups of the Flour in a Large Bowl. |
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3
Done
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Set the Other Cup of Flour Aside. Mix the Liquid and the Dry Together and Then Add the Oil. |
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4
Done
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Mix Until It Comes Away from the Sides of the Bowl, Sprinkle Some of the Last Cup of Flour on a Wooden Surface, and Knead Until the Dough Gets Sticky Again. |
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5
Done
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Keep Adding More Flour and Keep Kneading. |
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6
Done
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Push Forward, Fold Over, Push Forward, Fold Over. |
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7
Done
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I Do This One Handed Because I Have to, but It Works. |
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8
Done
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Put a Little Oil in the Large Bowl, That Has Been Scraped Clean, Add the Kneaded Dough and Roll It Over a Few Times to Coat. Cover, Let Stand For About One Hour in a Warm Place. Punch Down, Cut the Dough in Half and Roll It Out to About a 9 Inch by 18 Inch Rectangle. Roll It Up, Tuck in the Ends and Place in a Very Well Lubricated ( use Crisco) Glass Baking Dish. |
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9
Done
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Repeat With the Other Half, and Then Cover With a Cloth and Let It Rise Again For About 45 Minutes. |
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10
Done
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Use a Sharp Knife to Put a Few Slashes in the Top, Brush With a Little Beaten Egg or Milk, and Put Into a Pre-Heated 375 (f) Oven For 30 Minutes. |
