Bread (Labrat)

-makes two loaves

-bakes 30 minutes at 400 deg F. or until it sounds hollow when you tap the top

-original amounts are for regular size bread pans; I have the larger Pyrex pans so the amounts are in brackets after the ingredient

Part 1:

1/4 cup lukewarm water (1/3 c.)

1 tsp sugar (2 tsp)

1 pkg yeast (2 tsp.)

Dissolve sugar into water, sprinkle yeast over top.  Let sit 10 minutes for yeast to soften – it may foam up.

Part2:

1 cup milk (1 1/2 cups)

1 cup water (1 1/2 cups)

2 Tbsp sugar (3 Tbsp)

2 tsp salt (2 tsp)

2 Tbsp shortening  (3 Tbsp)

6 cups flour  (I use all-purpose if not making any of the variations below)

Scald milk and add sugar, salt, shortening and water.  Cool to lukewarm; add yeast mixture.  Add flour gradually, mixing well to make a stiff dough.  Turn out onto lightly floured board and knead until smooth and elastic.  It may be necessary to knead in more flour.  Place in greased bowl, cover with greased waxed paper and a tea towel.  Set in a warm, draft free spot (top of the TV is good!) and let rise until doubled in bulk.  Punch down, and allow to rise again.

Turn out onto a lightly greased board and divide into two equal portions.  Cover with same waxed paper and towel, and let rest 10-15 minutes. 

Pound dough onto table (hold sides and it will stretch into a thick rope) to remove all large air pockets and shape into loaves.  I usually turn it while pounding so that I end up with a thick square of dough, then roll it tightly, tucking the ends underneath.  Place into greased bread pans and let rise until double.  Then bake.

Variations (all changes made in Part 2):

Richer Bread: Use 1 cup milk in place of water and 2 Tbsp corn syrup instead of water

Cracked Wheat: substitute 4 cups cracked wheat for equal amount of white flour

Graham: use all graham flour in place of white flour

Oatmeal: substitute 4 cups oatmeal (not instant, although I use quick cooking oats) for equal amount of white flour

Raisin:  Add 2 cups raisins or chopped prunes or nuts.  Brown sugar may be used instead of white; add cinnamon, orange/lemon rind if desired

Whole wheat:  substitute whole wheat flour; use 2 Tbsp molasses instead of sugar

Wheat & Oats with Honey:  use 2 cups whole wheat flour (5 cups), 4 cups oatmeal (4 cups) instead of white flour; 2 Tbsp honey (3 Tbsp) instead of sugar

Posted by Labrat