White Bread Recipe
2 3/4 c milk
3 T butter
5 3/4 c flour,up to 6 1/4 c
2 pk dry yeast
2 T sugar
2 t salt
Heat milk & butter in medium saucepan to 120 degrees. In large bowl
combine 3 cups flour, yueast, sugar & salt; add milk mixture. Mix with
dough hook for 3 minutes. Add enough of the remining flour to make a
stiff dough. Knead with dough hook for four minutes, until the dough
is smooth & satiny. Form into ball & place in a greased bowl, turning
it once to grease the entire surface.
Let rise for one hour. Punch the dough down & divide into 2 sections.
Make into two balls. Let the dough rest for 10 minutes. Shape into
two loaves & lace into 2 greased 9x5" pans. Let rise into doubled in
size. Glaze with egg white & seeds if desired. Bake at 375 for 10
minutes, then at 350 for 30-35 minutes. Remove from pans & cool on
racks.
1st place Wisconsin State Fair
Whole Wheat Bread
1/2 c dark brown sugar
1 T salt
1/4 c lard,melted
3 c flour
3 c whole wheat flour
1 T yeast,or 1 package
1/2 c water
1 c scalded milk
1 c cold water
1/4 c flour,for dusting board &
hands
Soak yeast in warm water. Set aside. In a large mixing bowl, put
sugar, salt & melted lard. Add scalded milk & cool water. Then add
the yeast mixture. Mix in the flour, 2 cups at a time, stirring &
beating until the mixture is heavy enough to put on a bread board to
knead. Knead until you have a smooth elastic dough.
To test for the perfect amount of flour, let dough lay on board with
your hands on it. Count slowly to 30. If dough does not stick to your
hands or board, there is enough flour in it.
Return to bowl. Grease on top & cover with plastic. Let rise to
double, about 2 hours. Punch down & let rise again for a finer texture.
Shape into 2 loaves. Put into greased 8x5x21/4" inch pan. Let rise
one hour.
Bake about 45 minutes at 375 degrees. Keep the dough warm, about 80-85
degrees is best. Your bread is done when it will fall out of the pans.
Grand Champion 1972 Illinois State Fair
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