Traditional white bread
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Traditional white bread
  Bread    Rice  
Last updated 6/12/2012 1:27:10 AM. Recipe ID 61949. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Traditional white bread
 Categories: Rice
      Yield: 32 Servings
 
  6 1/2 c  All-purpose* or
           -Unbleached flour
      3 tb Sugar
      1 tb Salt
      2 tb Shortening
      2 pk Regular or quick-acting
           -Active dry yeast
  2 1/4 c  Very warm water
           -(120 to 130 degrees)
 
  *if using self-rising flour Omit salt.
  
  Practice is the key to kneading and shaping yeast breads. Mix 3-1/2
  cups of the flour,  the sugar, salt, shortening and yeast in large
  bowl. Add warm water. Beat on low speed 1 minute, scraping bowl
  frequently. Beat on medium speed 1 minute, scraping bowl frequently.
  Stir in remaining flour, 1 cup at a time, to make dough easy to
  handle. Turn dough onto lightly floured surface. Knead about 10
  minutes or until smooth and elastic. Place in greased bowl and turn
  greased side up. Cover and let rise in warm place 40 to 60 minutes or
  until double. (Dough is ready if indentation remains when
  touched.)Grease 2 loaf pans, 9 X 5 X 3 or 8-1/2 X 4-1/2 X 2-1/2
  inches. Punch down dough and divide in half. Flatten dough for each
  loaf with hand or rolling pin into a rectangle, 18 X 9 inches. Fold
  crosswise into thirds, overlappin the two sides. Flatten or roll into
  square, 9 X 9 inches. Roll dough tightly, beginning at one of the
  open (unfolded) ends, to form a loaf. Press with thumbs to seal after
  each turn. Pinch edge firmly to seal. Press each end with side of
  hand to seal. Fold ends under loaf. Place seam side down in pan.
  Brush loaves lightly with margarine. Cover and let rise in warm place
  35 to 50 minutes or until double.Place oven rack in low position so
  that tops of pans will be in center of oven. Heat oven to 425
  degrees. Bake 25 to 30 minutes or until loaves are deep golden brown
  and sound hollow when tapped; remove from pans. Brush loaves with
  margarine if desired. Cool on wire rack.  2  LOAVES (16 SLICES EACH);
      105    CALORIES PER SLICE.
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 61949 (Apr 03, 2005)

[an error occurred while processing this directive]