The recipe for Not Just White Bread from my 4-H book is a winner. The bread is light and tasty, not to mention easy to make. It is similar to the recipe for white bread in the Betty Crocker cookbook, but calls for making a sponge instead of mixing everything together at once. The method for shaping the loaves is also different, Not Just White Bread does not get rolled before placing into the pans, you just put it in. All in all, I will be making this recipe again.
For those of you wondering why I have not posted in a while, I am fine, I was just on vacation on the Atlantic coast. While there, I dicovered that eating crabs freshly steamed out of their shells seasoned with liberal amounts of Old Bay is awesome. I packed away about 36 in one sitting at an all you can eat place and it has enlightened me. I also visited two Indian restaurants where I stuffed myself with deliciousness. My father told me, that this summer, we might have a seafood boil similar to the east coast steam pots. It was really relaxing to be on vacation, but I missed baking in m kitchen and need to make up for lost time. Tomorrow, I plan on making graham crackers, in order to start experimenting for the best s’mores. Hope you all are have a good summer!
Not Just White Bread
Yeast Breads on the Rise
1 1/2 cups warm water
2 tablespoons sugar
1 package active dry yeast
2 cups all-purpose flour
1 cup warm milk
2 tablespoons sugar
1 tablespoon salt
3 tablespoons shortening
5 cups all-purpose flour
Use a large bowl to make the sponge. Measure the water and 2 tablespoons sugar into the bowl. Sprinkle in the yeast and stir until smooth. Beat in the 2 cups flour by hand until the mixture is smooth. Let the mixture rise in a warm place until light and spongy, about 1 hour.
While the sponge is rising, combine sugar, salt, and shortening with warm milk, cool to room temperature.
Stir the sponge down when light and spongy and sitr in the milk mixture. Stir in additional flour until dough leaves the sides of the bowl. Turn dough onto a lightly floured boar and knead until smooth, about 8 to 10 minutes. Add small amounts of flour while kneading if dough is too sticky.
Place in a greased bowl and brush with shortening. Cover and let rise until doubled in size, about 45 minutes. Punch down and turn out on a lightly floured board. Divide in half, let rest 15 to 20 minutes.
Shape dough into two loaves and place in greased 9x5x3 inch loaf pans. Cover, let rise in a warm place until the center is slightly higher than the edge of the pan, about 1 hour.
Bake at 400F about 50 minutes. Remove from pan and cool.