Bread Archives - Page 11 of 46 - Garden Seeds and Honey Bees

White Bread Recipe

Items Needed:

*1 to 4 Loaf Pans, 8 and 1/2 by 4 and 1/2 by 2 and 3/4

*Cooking Spray or grease pans with shortening

1 Loaf Recipe

*1 cup warm Milk or Water

*1 tablespoon Yeast

*1/4 cup Sugar

*2 tablespoons Oil, I like Extra light Olive Oil or Butter or Crisco

*1 teaspoon Sea Salt

*3 cups Bread Flour or All-Purpose Flour

**White Bread Recipe adapted from Bonnie, my sister

Half and Half or White and Wheat Bread

**4 Loaves, 1 pound each

*3 cups Warm Milk or Water

*3 tablespoon Instant Yeast

*3/4 cup Granulated Sugar

*6 Tablespoons of Vegetable Oil or Extra Light Olive Oil (I like half of each) or shortening, melted

*1 tablespoon Sea Salt or Kosher Salt

*8 and 1/2 to 9 cups Flour (2 cups whole Wheat Flour and the remaining flour Bread Flour or All-purpose Flour)

In a saucepan scald the milk or very warm water. Add the sugar to warm water or scalded milk, cool a bit to (105*F. to 110*F.) before adding Yeast. Allow the yeast to bubble about 10 minutes. Then add the oil or melted shortening.

Add the milk/water mixture to a stand mixer with dough hook, on medium- low speed. Add the salt and add cup of flour at a time. Knead the dough until slightly sticky dough and it bounces back when you press the dough with your finger, about 5 minutes or so…

Then cover dough with a lint free cloth and allow to rise double in bulk around 1 hour. If you have a cool kitchen, it will need longer.

After rising divide the dough in four 1-pound loaves. Shape each loaf into a 7-inch-long dough loaf making it smooth on the top and tucking under the sides to the bottom of the dough loaf. Place in prepared loaf pans and cover with cloth and allow dough loaves to rise another hour or until double in size. Bake in a Preheated 350*F. oven for 35 to 40 minutes or until 190 with thermometer.

Optional: After baking, brush the top of the loaves with butter.

Enjoy!

Lindy

Garlic Breadsticks

Breadsticks

Yeast Mixture:

* 1 and 1/2 cups warm water, 105* F. to 110*F.

*1/2 tablespoon Sugar

* 1 tablespoon instant yeast

***Stir lightly together the above in a bowl; Water, sugar and yeast and set aside to get bubbly.

Flour Mixture:

* 2 and 1/2 cups All-purpose Flour, more as needed

*1 cup White Wheat Pastry Flour

*1 heaping tablespoon Malt, Carnation

*2 tablespoons Honey

* 2 tablespoon Sugar

* 1 teaspoon Sea Salt

Note: I sprinkled on Lawry’s Garlic Salt Course Ground with Parsley; this is my favorite garlic salt to use for garlic breadsticks.

Directions:

Mix in a stand mixer on low -speed with hook or hand mix together the flour mixture with yeast mixture.

Knead 10 minutes by hand or 5-8 minutes in Kneading in a Kitchen Aid Mixer with dough hook set on number 2 speed, adding flour if needed until a semi-sticky dough. Set aside and cover with moist sheer cloth/Flour Sack dish towels. Let rise until double in bulk, about 1 hour.

Roll out dough into a rectangular shape, then using a plastic pizza cutter, cut into 1 to 1 and 1/2 inch strips. Just try to make them all uniform lengths around 6 inches or to your desired length.

Melt 1 cube of butter. Pour melted butter onto jelly roll pan/cookie sheet or I used a 1/2 baking sheet to give them more space and crispy edges.

Take dough strips and roll in the butter and twist them and place on pan.

Sprinkle with topping of your choice: Garlic Salt of your choice, Parmesan Cheese or Salad Elegance or Coarse Salt or Sesame Seeds or Cinnamon and Sugar topping, etc…..

Cover with cloth again, the pan of breadsticks and allow to rise another 20 minutes.

Bake in pre-heated oven 400*F. for 18 to 20 minutes.