My Bread Making Tradition, My Mothers Recipe

By now I am certain that you have read a great deal of about the theory to make good bread from zero. Start with a recipe that I have used for the last 4 decades and enjoy your last. I had to learn to make bread at age 21, from a foreign country, without an oven. With all modern day conveniences today, bread making is a snap. It is my recommendation that it become completely by hand initially so the look and feel of the dough becomes known. Later on, using a machine or mixer, you will get to know what you are seeing, and instinctively know how to correct, if things go awry. My Mom's Bread Recipe 3 cups milk, scalded (just when tiny bubbles start forming at the sting of the pan) 1 stick unsalted butter 1/2 cup sugar 4 cups bread flour 2 - 3 teaspoons salt 2 packets Instant Rise or Rapid Rise yeast 3 eggs 4 cups more flour, or more, as needed In a saucepan, scald the milk. Once the tiny bubbles begin, remove over heat make in the stick of butter and the sugar. Allow the milk to cool down and the butter to melt or soften until a pinkie finger inserted into the milk won't feel high. In a very large bowl, place the flour, salt and yeast and stir to mix the three. Add in the lukewarm milk mixture and stir using a wooden place. Add in the eggs, beating well after each extension. Begin adding in more flour, a cup at a time full. Once it is too difficult to stir with the spoon, use hands and continue pairing. Once 7 1/2 cups of flour are incorporated, begin counting the 10 to 12 minutes of kneading time. The bread may be turned in order to be kneaded on a floured facade. This allows for two hands to be used, that easier, furthermore affords the possibility of adding good deal more flour. The bread should be smooth and elastic in the event the kneading point in time. Adding too much flour will toughen the dough entirely. Kneading is nothing more than manipulating the dough, by pushing it with the heels for this hands, flipping, rotating and pushing a bit more. If the dough remains in the bowl, you don't need for associated with more flour to be added, but requires one hand to make all the kneading. Lift the dough, pulling and twisting, press back down, pull and twist and continue prior to the 10 to 12 minutes have past. Set the bowl aside is really a warm starting point rise until about doubled in size. Grease 4 medium loaf pans, about 4 x 8 inches. Turn the dough out onto a floured surface and knead gently to take off the large air pockets. Divide the dough in 4 sections. Press one section flat; beginning at one end, roll the dough into a log, tucking ends and edges as necessary. Put into one for this prepared pans; repeat with the other three sections of dough. Set the pans aside to go up in a pleasurable warm organ of the kitchen. It will require 30 to 45 tracfone minutes. Just as the dough is above the edge of the pan height, preheat the oven to 350 degrees fahrenheit. When the oven is hot, put the pans in and time for half-hour. The finished loaves must have a hollow sound when tapped on the bottom, once turned from your pan. All ovens can be different. If you have convection, I recommend using it, setting the oven at 325. Convection, which blows the heated air, bakes more efficiently. In my present oven, the bread takes 28 minutes to be sold perfectly, and not too dry. Learn your oven. It greatest to choose the bread is cool to slice, though the temptation decrease immediately is great. My Mom always cut the heel off, buttered it still steaming, and let united states have a bite. Complete nirvana. Do try this out. I guarantee the satisfaction is well the actual time. The loaves can easily be frozen until needed. Remember: this is homemade, absolutely no preservatives. These loaves will not last full week on the counter. But then, one of these loaves rarely lasts a couple of days. Thank you for taking the time to read my report. I hope it was informative and helped you along your own culinary expedition. You will find many more recipes and helpful for my business web page. I am on Facebook at A Harmony of Flavors and share a recipe or tip on a daily to enthusiasts that have liked this site. I hope to see you there just.