Old Fashioned Brown Bread Recipe Taste Of Home This helps develop the flavor and texture of the bread. shape: after the first rise, punch down the dough and shape it into loaves or whatever form you desire. if you’re making rolls, shape them accordingly. flash freeze: place the shaped dough on a baking sheet and freeze it for a few hours until it is firm. Bake in the middle of a preheated 425 degree oven for 5 minutes. lower the heat to 375 degrees and bake for 35 to 40 minutes or until golden. cool baked bread in the pan for 10 minutes. paint loaf with melted butter for a softer crust.
Easy White Sandwich Bread Old Fashioned Recipe The Busy Baker 2 tablespoons sugar. 1 quart (4 cups) lukewarm water (110 – 115° f.) 2 tablespoons shortening. 3 quarts (12 cups) bread flour. 1 tablespoon salt. in a large bowl dissolve the yeast and sugar in the lukewarm water. add shortening and half the flour; until smooth beat. add salt and then gradually add the remaining flour until the dough reaches. Knead the dough: on a floured surface, knead the dough until smooth and elastic and form a ball. add the oil to the large bowl, add the dough to the bowl, and cover. let rise for about 1 1 1 2 hours or until it has doubled. form loaves: grease and flour two 9×5 inch pans. punch the dough to release the air. Directions. pour milk in a heatproof bowl, and gently warm in a microwave oven set on low until milk is about 100 degrees f (38 degrees c), about 15 seconds. mix in the sugar and honey, and stir to dissolve. mix in the yeast, and let stand until the yeast activates and forms a creamy layer on the milk, about 15 minutes. Directions. in a large bowl, combine warm water, yeast, salt, oil, sugar, and 4 cups flour. mix thoroughly, and let sponge rise until doubled in size. gradually add about 4 cups flour, kneading until smooth. place dough in a greased bowl, and turn several times to coat. cover with a damp cloth.
Amish White Bread Fluffy Old Fashioned Loaf Restless Chipotle Directions. pour milk in a heatproof bowl, and gently warm in a microwave oven set on low until milk is about 100 degrees f (38 degrees c), about 15 seconds. mix in the sugar and honey, and stir to dissolve. mix in the yeast, and let stand until the yeast activates and forms a creamy layer on the milk, about 15 minutes. Directions. in a large bowl, combine warm water, yeast, salt, oil, sugar, and 4 cups flour. mix thoroughly, and let sponge rise until doubled in size. gradually add about 4 cups flour, kneading until smooth. place dough in a greased bowl, and turn several times to coat. cover with a damp cloth. Let yeast proof until puffy and doubled in size. pour yeast into a large bowl. mix in honey, salt, vegetable oil, buttermilk and remaining water. gradually mix in flour using a sturdy spatula, until dough forms. turn dough onto a floured surface and need for 15 20 minutes or until dough is soft, supple and stretchy. Place the dough in a lightly greased bowl and turn it over so it is completely coated. cover with plastic wrap and set in a draft free place to rise until doubled in size, about 45 minutes to 1 hour. turn the dough out onto a clean, lightly floured surface. gently press it all over to remove any air pockets.
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