Plain old bread
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Plain old bread
  Bread  
Last updated 6/12/2012 1:02:12 AM. Recipe ID 25678. Report a problem with this recipe.
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      Title: Plain old bread
 Categories: Breads, Usenet
      Yield: 2 Loaves
 
    1/2 oz Yeast (dry),
           -quick-rising
           -(2 envelopes)
    1/4 c  Water, lukewarm
      7 T  Milk, dry
  2 1/2 t  Sugar
      1 t  Salt
  1 3/4 c  Water
      2 T  Vegetable oil
      6 c  Flour, all-purpose
 
  In a small bowl, dissolve the yeast in about 1/4 cup lukewarm water.
  
  In a large mixing bowl, mix the powdered milk, sugar, salt and about
  1 3/4 cups water together.  Stir with a whisk until smooth, then add
  yeast mixture.
  
  Sift in about 3 cups of flour and mix until smooth.  Add the oil; mix.
  
  Gradually sift in the remaining flour.  When it becomes stiff enough
  to handle remove from the bowl and knead it as you add the flour.
  Knead it for 5-7 minutes after the last flour is added.
  
  Place the dough in a oiled bowl and turn it over to coat uniformly.
  Then place it in a warm place to rise until it has doubled in size
  (about 45 minutes).
  
  Remove from bowl and knead a little.  Divide into two equal parts,
  shape into loaves, and place in loaf pans. Let rise again until
  doubled in size.
  
  Preheat oven to 375 degrees F.  Bake 45 minutes.  Remove loaves from
  pans and cool on a wire rack.
  
  NOTES:
  
  *  Ordinary white bread -- This recipe is derived from the basic
  bread in the American Heart Association Cookbook.
  
  *  This is good everyday bread.  Be careful:  it's easy to eat too
  much and get fat.  You may want to have someone who has made bread
  before help the first time as the amount of flour may have to be
  adjusted depending on the slight differences in your measurement of
  the liquids and the humidity of the day. Once you have done it it is
  easy to do by the feel of the dough.
  
  : Difficulty:  moderate.
  : Time:  20 minutes preparation, 2 hours rising, 1 hour cooking and
  cooling.
  : Precision:  measure carefully.
  
  : Pat Caudill
  : Tektronix, Inc., Portland, Oregon, USA
  
  : 




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Recipe ID 25678 (Apr 03, 2005)

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