This recipe is from the cookbook that came with my KitchenAid mixer (still the second best present I've ever gotten!) I've made this bread twice now, and it's really easy, especially for someone like me who has always been intimidated to make bread.
Makes two loaves of bread
Ingredients:
6 to 7 cups all-purpose flour
2 Tbsp. sugar
3 1/2 tsp. salt
3 Tbsp. active dry yeast
1/4 c. butter or margarine, softened
2 c. very warm water (120 to 130 degrees F)
Place 5 1/2 cups flour, sugar, salt, yeast, and butter in mixer bowl. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 20 seconds. Gradually add warm water and mix about 1 1/2 minutes more.
Continuing on Speed 2, add remaining flour, 1/2 c. at a time, and mix until dough clings to hook and cleans sides of bowl, about 2 minutes. Knead on Speed 2 for another 2 minutes.
Cover dough with plastic wrap, and then a towel. Let rest for 20 minutes.
Divide dough in half. On a lightly floured surface, roll each half into a rectangle, approx. 9 x 14 inches. Starting at a short end, roll the dough tightly into a log shape. Pinch to seal the seam, pinch the ends and turn them under. Place the dough, seam side down, into greased loaf pans. Brush each loaf with oil and cover loosely with plastic wrap. Refridgerate 2 to 12 hours.
When ready to bake, uncover dough carefully. Let stand at room temperature for 10 minutes. Puncture any gas bubbles which may have formed. Bake at 400 degrees for 35-40 minutes. Remove from pans immediately and cool on wire racks.
2 comments:
Yea, Ruthie! I'm proud you've ventured into bread making. Even after all these years my loaves often turn out lopsided or full of bubbles -- but the bread always seems to disappear. So keep up the good work.
Bread doesn't like me. Or maybe it's yeast that doesn't like me. My loaves always turn out flat - I've about given up on bread.
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