White Pan Bread
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White Pan Bread
  Bread  
Last updated 6/12/2012 12:58:37 AM. Recipe ID 21428. Report a problem with this recipe.
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      Title: White pan bread
 Categories: Live
      Yield: 4 Servings
 
      2 c  Warm tap water, about 110
           Degrees
  2 1/2 ts (1 envelope) active dry
           Yeast
      5    To 5 1/2 cups unbleached,
           All purpose flour
      1 tb Salt
      1 tb Sugar
      5 tb Unsalted butter, melted, or
           Vegetable oil
 
  Oil 2 (8 1/2 by 4 1/2 by 2 1/2-inch) loaf pans. Whisk yeast into warm
  water and set aside while preparing other ingredients.
  
  To mix dough by hand, place 5 cups flour, salt and sugar in a mixing
  bowl and stir in yeast mixture and melted butter. Continue to stir
  until mixture forms a rough dough. Turn dough out onto a lightly
  floured work surface and knead until smooth and elastic, about 5
  minutes. If dough is excessively soft and sticky, add remaining flour
        1    tablespoon at a time.
  
  To mix dough in a heavy duty mixer, place flour, salt and sugar in a
  mixer bowl, add yeast mixture and melted butter and mix on low speed
  with dough hook for about 5 minutes, or until dough is smooth and
  elastic. If dough is excessively soft and sticky, add remaining
  flour, 1 tablespoon at a time.
  
  To mix dough in food processor, place flour, salt and sugar in bowl
  fitted with a metal blade. Pulse several times to mix. Add yeast
  mixture and butter and pulse 8 to 10 times until dough forms a ball.
  If dough is excessively soft and sticky, add remaining flour 1
  tablespoon at a time, and pulse, until dough forms a coherent ball.
  Let dough rest for 5 minutes, then run the machine continuously for
       30    seconds.
  
  Place dough in oiled bowl and turn to oil all surfaces. Cover bowl
  with plastic wrap and allow dough to rise until double in bulk, about
  1 hour. Turn risen dough out onto a lightly floured work surface (you
  may need the help of a scraper). Deflate dough and divide into two
  equal pieces. To form loaf, make sure the surface is free of excess
  flour, then stretch dough into rectangle. Fold in short ends of dough
  until it is approximately the length of the pan, then fold the far
  long edge over to the middle. Fold over the other long side and
  compress to form a tight cylinder. Place the loaf in the pan, seam
  side down. Cover the pan with plastic wrap. Repeat with the second
  piece of dough. Allow to rise until doubled. When loaves are almost
  doubled, preheat oven to 400 degrees and set rack at middle level.
  When loaves are completely risen, place in oven and bake for 30
  minutes or until the loaves are golden brown and firm and the
  internal temperature is about 210 degrees. Unmold loaves to a rack to
  cool on their sides.
  




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Recipe ID 21428 (Apr 03, 2005)

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