| Check out the recipe for Dutch white bread in 1211.1. It's great, it's
the only white bread I'll make now!
The bread is made with a starter dough - the first part of the recipe
is the directions for making the starter, then comes the recipe for the
breads/rolls/etc. It looks like it's complicated, but once you make
the first batch of starter it goes quick.
Also, if you do a SHOW KEYWORD/FULL BREAD you'll get a ton of listings
to look through. There's bound to be more recipes to choose from.
Conni
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| POST-WAR WHITE BREAD
1 cake yeast
2 cups warm (110 degree F.) milk
1 tsp vegetable oil
1 tsp sorghum or sugar
1 tsp salt
Approx 5-1/2 to 6 cups unbleached all-purpose flour
Yield: 2 medium-size loaves
In a 6-quart mixing bowl, dissolve the yeast in the milk. Add
the remaining ingredients, mixing the salt in with the flour,
and work them into the dough.
Turn the dough out onto a lightly floured surface and knead it
for 6 to 7 minutes.
Return the dough to the mixing bowl and cover it with a towel.
Let the dough rise in a warm (75 degree F.) place for 1 hour,
or until double in bulk.
Divide the dough into 2 equal halves and shape each into an
oblong loaf. Set the loaves on a baking sheet that has been
lightly greased with vegetable shortening. Cover the loaves
with a towel and let them rise again for 50 minutes.
Bake in a preheated 400 degree F. oven for 35 minutes, or until
golden brown. Remove from the baking sheet at once and cool on
a wire rack.
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This is a light bread with a fairly soft crust because it is
made with milk. Makes good sandwiches.
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