Basic Bread

A Recipe for Baking White Bread

Dec 19, 2008 Stephen Allen Christensen

Almost everyone loves the smell of baking bread. Is there a better holiday treat than a thick slice of warm bread with butter and jam (or honey, or peanut butter, or...)?

When asked if they bake their own bread, people say things like: “It’s too much like work" or “I’m too busy to bake my own" or “Why make it when I can buy a fresh loaf at the bakery?”

Everybody loves the smell of oven-baked bread—especially around the holidays—and adventurous souls might even venture into the world of bread-making machines. But it’s difficult to justify spending up to $200 just to get the aroma of warm bread wafting through the house.

In reality, making bread is really not that daunting. It does take some time and effort, but the result is well worth it.

Like any endeavor, it’s best to master the basics of bread making before attempting its more difficult aspects. A straightforward recipe and a few tips to simplify the process will help even the most reluctant baker get those first golden loaves on the table.

Basic White Bread Recipe

Ingredients

  • 4 cups milk
  • 2 tablespoons salt
  • 6 tablespoons sugar (plus 2 teaspoons for starting yeast)
  • 4 tablespoons butter
  • 2 teaspoons (1 packet) yeast
  • Approximately 12 cups white flour (place in a large bowl or crock, along with a scoop, before starting)
  • 4 bread pans, buttered and floured

Method

  1. Over medium heat, scald milk in a large pan (e.g., 2-gallon pot, canner, etc.).
  2. Remove from heat.
  3. Add salt, butter, and 6 tablespoons sugar to milk; stir until butter melts.
  4. While milk mixture is cooling (you should be able to comfortably dip a fingertip in), dissolve 2 teaspoons sugar in ½ cup water and add yeast. Allow to sit, without stirring, for 10-15 minutes.
  5. When milk has cooled, add yeast and stir gently.
  6. Gradually add flour (1/2 to 1 cup at a time) to milk-yeast mixture, stirring in with a stout, long-handled spoon (a round or ergonomic handle is useful here, and it’s best to work on a firm surface at about waist level).
  7. When the mixture becomes too stiff to stir, use your hands to stir and knead the dough while gradually adding flour (it’s a good idea to remove rings and watches now; bread dough sticks to jewelry).
  8. When a cohesive ball of dough has formed that is only slightly sticky, remove from pan and continue kneading on a floured counter. Kneading should be an efficient pushing-pulling motion: Push the dough away from you with the heels of both hands, then grab the edges farthest from you with your fingers, pull them toward you, fold the dough back on itself, and push again with the heels of your hands. Flip the ball over or spin it around from time to time to make sure the dough is kneaded through-and-through. If the dough sticks to the counter, pick it up, sprinkle a bit of flour on the counter, and continue.
  9. Knead for 10-15 minutes.
  10. Place the dough back in its original pan, cover with a clean towel, and place in a warm spot (an unheated oven with a pan of hot water on the lowest shelf works well).
  11. After the dough has roughly doubled in size, punch it down. Repeat.
  12. After punching down the second time, cut dough into 4 equal portions, roll into small, smooth loaves and place in pans. Let rise until domed loaves have formed.
  13. Bake in preheated 375º oven for 25 minutes. If desired, coat tops of loaves with butter after baking.

Now, the biggest problem will be trying to convince the family that they don’t need home-made bread EVERY day.

The copyright of the article Basic Bread in Baking & Desserts is owned by Stephen Allen Christensen. Permission to republish Basic Bread in print or online must be granted by the author in writing.
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