10 Basic White Bread (From Beard on Bread)
Description
This article is from the How to Make Basic Bread FAQ, by Darrell Greenwood darrell.faq@telus.invalid with numerous contributions by others.
10 Basic White Bread (From Beard on Bread)
(1 large loaf 9x5 pan, or 2 8x4 loaves)
Ingredients
1 package yeast
1 3/4 Cups warm water
2 teaspoons sugar
1 tablespoon salt (I use less salt in any recipe)
3 1/2 to 4 1/2 cups flour, or just over 1 pound
softened margerine for bowl and loaf pans
In a 2 to 3 quart bowl, sprinkle the yeast into the warm water, add the
sugar and stir gently for a minute or so. Remember how I described yeast
proofing? OK, wait for the yeast to proof and then proceed.
Mix in about half of the flour with a wooden spoon one cup at a time, but
don't add the salt yet. Take your time and make certain the flour is well
incorporated, don't leave lumps.
Cover the bowl with a kitchen towel and put in a warm place till doubled in
size and nice & bubbly. This will usually take about an hour - don't rush
things - this is a relaxed thing you're doing!!
Sprinkle the salt around the top, and add another cup of flour with your
hands (you DID remember to take your rings off??) mixing until the dough
holds together.
Scrape the dough out of the bowl onto your floured work surface
Sprinkle a few tablespoons of flour over the dough and we'll begin the
kneading process. Knead with the heels of your floured hands, not your
fingertips. Try and push the dough away from you, then fold the back half
over the front, turn a quarter turn in either direction and continue. This
cannot be easily described in text, so refer to the books we've
recommended, and learn by doing. Try not to add too much flour, but don't
treat the dough gently, you're trying to encourage the gluten and make
certain the ingredients are throughly mixed. Put your weight into it, not
your just your arm muscles, put on some music with a good beat and get with
the program! If you have small hands, try using both to knead.
Kneading times and the amount of extra flour needed will vary by recipe,
temperature and humidity, experience level and phases of the moon ( :-) )
The dough will take on a suppleness and elasticity, loosing the sticky
texture you started with - the process is quite magical. When it's 'done',
push your finger tips into the mass, it will spring back - that's the
effect of gluten.
Coat the dough with a bit of margerine, and put it in a bowl. Cover as
before, and place in a warm spot - on top of the refrigerator, or in a
draft-free space on your counter. I have good luck placing the bowl in our
electric oven(s), I just turn the interior light on.
Allow the dough to double in size, usually 1 to 2 hours. If you don't
understand the concept of doubling, pour 4 cups of water in the bowl first,
then add another 4 cups and note the difference. Dump the water out, dry
and butter the bowl, then let the dough rise till doubled in size. It will
be ready when you push your fingertips in and the dough DOES NOT spring
back.
Butter one or two of your loaf pans, then take the dough out, marveling at
the changed texture and feel of it, and put it back on the floured work
surface. Punch it down, flattening it and knead it for a few minutes as you
did previously. Shape it into a rough cylinder about as long as your bread
pan, and let it rest for a few minutes. Transfer it carefully into the pan,
smooth the top out. Cover the loaf pan(s) as you did before, and let it
double in size again. The second rising will usually take less time, keep
an eye on it every half hour or so. Preheat the oven - 350 degrees.
Brush the dough gently with cold water, and make 2 or 3 diagonal slashes
about 1/2 inch deep across its surface with a sharp knife. When the oven
is ready, place the pan in the middle of rack, in the lower third of the
oven. Set a timer for 35 minutes, but be aware it may take a bit longer. To
test doneness, rap the loaf with your knuckles, it should sound hollow.
Turn the loaf out into a towel in your hand, and rap the bottom. You can
put the bread directly back on the rack and continue baking, but watch it
carefully. When the bottom seems done (sounds hollow) take the loaf out and
allow it to cool.
Defend yourself from the throng of "Fiendish Butter Slathers" that
magically appeared in the kitchen just when you took the bread out of the
oven. Honest, it will taste just as good when it's had time to cool a bit,
and it will slice cleanly. Congratulate yourself! You did it! Now, for
heaven's sakes, clean up the flour and the mess you made of the kitchen!
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