Wednesday, January 2, 2013

Traditional Bread

This is my go-to recipe for a basic sandwich bread. It's not complicated to make, turns out great and freezes well. It makes two loaves and right now our family eats one loaf in two meals {dinner and lunch} so it works out perfectly and I am often able to have one waiting in the freezer.
The original recipe called for all all-purpose flour. I make it with some whole wheat flour because it just adds a little bit to the bread without it being in your face, as some whole wheat breads can be.

Traditional Bread
 Print Recipe
Source: Betty Crocker Cookbook, 1988 Edition
Yields: 2 loaves

2 1/4 cups warm water (120-130 degrees)
2 T yeast
3 T sugar
2 cups whole wheat flour
4-5 cups all purpose flour, divided
2 T butter, melted or 2 T oil
1 T salt
   1.  Pour warm water in a large mixing bowl; sprinkle yeast and sugar on top. Wait five minutes, or until yeast is bubbly.
   2.  Add 2 cups whole wheat flour and 1 cup all purpose flour; mix with dough hook until combined. Gradually add remaining flour, one cup at a time, until the dough cleans the bowl and is easy to handle. Cover and let rise for 1 hour.
   3.  Punch down dough; divide into two equal parts. Grease and lightly flour two 9x5 bread pans. On a lightly floured surface roll out one portion of the dough into a large rectangle {the short length should be about the same width as your pan, 5 inches.} Starting at the short end roll into a log, place in prepared pan. Repeat with remaining portion. Cover and let rise for 1 hour.
   4.  Preheat oven to 425. Bake for 25-30 minutes; let cool in pans for 10-15 minutes then remove.
*I have also added various herbs into the dough and on top of the rolled loaf. I never do certain measurements but the extra flavor is a nice addition sometimes.

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