I'm to lazy to post this here or post that there.
I just be posting it. 馃し
From our family cookbook to yours.
馃珎馃挏
Easy bread:
Ingredient - Amount
Active dry or Instant yeast - 1 packet (2 录 tsp)
Warm water or warm milk - 1 cup (around 105掳F - 110掳F)
Sugar or honey - 1 陆 tbsp
All-purpose or Bread flour - 3 cups
Salt -1 陆 tsp
Melted butter or vegetable oil - 2 tbsp
The Method
1. Activate the Yeast
5-10 mins
In a large bowl, mix the warm water (or milk), sugar, and yeast. Let it sit for about 5 to 10 minutes until it looks frothy and smells bready. (If it doesn't foam, your liquid might have been too hot and killed the yeast, or the yeast is expired).
2. Mix and Knead
10 mins
Stir in the melted butter (or oil), salt, and flour adding the flour one cup at a time until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead it for exactly 7 minutes. It's ready when it transitions from sticky to smooth, stretchy, and springs back when poked.
3. First Rise
1 hour
Lightly oil a clean bowl, place your dough ball inside, and cover it with a warm damp towel or plastic wrap. Leave it in a warm, draft-free spot for about 1 hour, or until it has doubled in size.
4. Shape and Second Rise
1 hour
Punch the dough down gently to deflate it. Shape it into a log and place it into a greased 9x5-inch loaf pan. Cover it again and let it rise a second time for about 45 minutes to an hour, until the dough crowns about an inch over the rim of the pan.
5. Bake
30-35 mins
Preheat your oven to 375掳F. Bake the loaf for 30 to 35 minutes. The crust should be a deep golden brown, and if you tap the top of the loaf, it should sound hollow. Let it cool in the pan for 10 minutes, then turn it out onto a rack to finish cooling before slicing.
NOTE: Water vs. Milk: Using water will give you a crispier crust and a classic, airy chew(what I used last night). Substituting warm milk makes a softer, richer crumb great for sandwich bread because of the extra fat and sugars.
