Mountain White Bread
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- 3/4 c
- lukewarm water
- 1 Tbsp
- yeast, (heaping)
- 1 tsp
- granulated sugar
- 3 Tbsp
- butter, melted
- 3 Tbsp
- 3/4 Tbsp
- 1 1/2 c
- lukewarm milk
- 5 1/2-6 c
- bread flour, sifted, you can use all purpose if you want,
1mix your yeast , sugar and water together in the large bowl you intend on making the bread in.stir gently and set aside to proof. about 10 minutes or until foamy
2In a separate bowl mix your honey, melted butter, salt, milk and 1 cup of the flour
3add this mixture to the proofed yeast mixture, stir until well combined, slowly add the rest of the flour, 1 cup at a time.
4turn out on to a lightly floured bread board and knead until smooth and elastic, adding just enough flour to keep dough from sticking. about 8 minutes
5place dough in a lightly oiled bowl turn once to cover top, cover with a dish towel and allow to rise in a warm place until doubled, about 1 1/2 hour
6remove from bowl onto a lightly floured bread board, divide dough in half and shape into loaves and place into well greased bread pans.
7make a 1/4 inch slit down the middle of each loaf and set in a warm place for about 45 minutes or until doubled ( just above the rim of each pan) Preheat oven to 350 degrees and bake for 35 minutes or until hollow sounding when tapped and golden brown in color.
8I try and use the smallest amt of flour that I can when I make bread, for this recipe I used about 5 cups and then dusting the board with the 6th cup.