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Instructions |
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Scald milk. Pour milk into a mixing bowl. Add the water and test temperature before adding the yeast. When the temperature is cool enough add the yeast and sugar. Stir to disolve. Add the oil and the salt. Stir in the wheat flour. Dough will be runny. Let sit until double in bulk or about 30 minutes. This step is called a sponge
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After the 30 minutes, stir down the sponge and add the remainig flour until a moderatly stiff dough is formed. Knead for about 5 minutes to form the gluten. Cover and let raise for about 60 minutes until double in bulk.
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Punch down the dough and form in to 3 small loaves or 2 large loaves. Place loaves in a greased loaf pan. Let raise covered until double in size. Bake at 350 for 30 minutes.
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When done baking, turn out onto cooling racks. Let cool completley before cutting or wrapping for storage. This bread freezes will when wrapped in plastic wrap and then tin foil. Also, bread can be made with all white flour. If you use all white flour, skip the sponge step and mix in all the flour at one time time until a moderatly stiff dough is formed.
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Originally Submitted
8/6/2009
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