Perfect Italian White Bread

Ingredients & Directions


-HBWK07A CHUCK OZBURN
1 pk Active dry yeast
1 c Lukewarm water
2 tb Sugar
1 tb Salt
1 c Milk; hot
1/4 c Butter
5 c Enriched flour; up to 6 cups

Soften yeast in 1/4 cup of lukewarm water for a few minutes, then stir
until blended; measure sugar, salt and butter into mixing bowl; pour milk
over and stir, mashing the butter against the side of the bowl until it is
broken into small pieces; add remaining water and cool to lukewarm; stir in
1 cup flour; add yeast and 2 more cups flour; beat with a wooden spoon
until batter is smooth and elastic; stir in 1 1/2 cups more flour, then
with floured fingers, work in enough additional flour to make a soft
dough that doesn’t stick to your fingers; turn dough out onto a lightly
floured board and knead for 2 minutes, about 100 strokes; shape dough into
a ball and put it in a bowl rubbed with butter, cover with a towel let
dough rise until double in size, about 1 1/2 hours; punch down and turn it
onto a floured board; cut in half and shape each half into a small ball;
shape each ball into a loaf and put in a greased bread pan; cover pans
with a towel and let rise until double in size, about 1 hour; bake in a
preheat- ed 350F oven for 45 to 50 minutes, or until golden brown; cool on
a cake rack. Chuck in Pok Sunday 02:37 pm 12/19 C.OZBURN on GEnie


Yields
1 Loaf

Comments are closed