I know I know, if it is not broke don’t fix it. But saw this recipe for bread and I had to try it. I love the Amish bread recipe I have been using but it is a little bit dense and was looking for a more fluffy recipe. This one I found on Pinterest was not it. http://www.thekitchn.com/how-to-make-basic-white-sandwich-bread-166588 It was an ok recipe, but there are a few things I may change if I ever do try this again. The thing I did not like was that I had to add the sugar with the flour, I think I would rather dissolve the sugar in the warm water then add the yeast and stir it all together and let sit until it is frothy. Where as this recipe just has you dissolve the yeast in the warm water and then add all of the other ingredients. Look at me trying to be a master baker 😛 I am going to be the first to tell you that I know NOTHING about bread baking, but I do know that yeast needs to be able to come alive and do its thing.
I am posting my flop recipe so that you guys all know that not everything I make turns out great. Sometimes you have a flop, such is life. You have to pick up your feet and move on…so here it goes.
Enter, “The Flop”…
You will need:
2 teaspoons active-dry yeast
1 cup (8 oz) warm water
2 tablespoons (1 oz) unsalted butter
1 cup (8 oz) milk – whole, 2%, or skim
2 tablespoons white sugar
1 tablespoon salt
5 1/2 – 6 1/2 cups (1 lb 9 oz – 2 lbs 3 oz) all-purpose flour
Place the warm water in your mixing bowl, and sprinkle the yeast on top (this is where I would do different, but that is for a different post at a later time)
The yeast is now dissolved
Combine the melted butter, milk, sugar and salt, and get one cup of the flour
dump them into the yeast mixture
stir until you have a lumpy batter
next add 4 1/2 cups of flour to the mixing bowl (add more if you need it)
mix it until you get a floury shaggy dough
then knead the dough for 8-10 minutes, it will get nice and soft, a little sticky is good, it should ball up nicely.
put your dough ball on the counter and clean out your mixing bowl (or grab a clean one) grease the bowl and place the dough ball back in the bowl turn it around so that the ball is nicely oiled.
place a damp cloth over the bowl and find a warm place for it to proof
let it proof for about an hour
It should look like this
Do not punch it (i know, darn) just turn it out onto a very lightly floured counter
cut it into 2 pieces
Do your best to make them into loaves. fold and pinch, You can do it
Place them in oiled loaf pans
and let them rise about a half an hour or until the peaks rise just above the pan
this was mine after a half an hour…not much hight, so we kept going
there we go, an hour of proofing and we have it, but the tops are dry 😦
and when I slit the tops they fell 😦
turn your oven onto 420 degrees F, when you put the loaves in the oven turn it down to 375. then bake for 30 minutes…You will then have, well I hope yours turns out better.
Butter the tops,
Not bad…but not good. Enjoy!