Saturday, 19 February 2011

Fresh Bread

There is something quite lovely about making fresh bread, the smell of yeast that lingers in your senses, flour lightly dusting the air and the front of a time worn apron worn by family members before you, the suppressed anticipation to see the fruits of your labor. The art of making bread has been around for thousands of years, and the real beauty is that one gets to partake in this ancient tradition in our day, and will yet be passed down for ever, one feels as though one is taking a small place in history carrying on this timely way of life. picture a mother patiently teaching her young daughter, who stands on a stool by her side, the recipes taught to her by her mother who learned them from her mother and so on.
 I love to make bread for my family, the feeling of pride and joy at there delight is really quite euphoric. I believe every one young or old male or female has a right to feel this kind of satisfaction. the recipe that follows is a constant staple at my house.

White Bread.
This is a perfect white bread, its a even grained bread that stales slowly and cuts well for sandwiches.

Combine in a saucepan and heat until warm (105= to 115)degrees

1 Cup milk
1 Cup water
2 tablespoon sugar
3 tablespoon butter, unsalted butter
1 tablespoon salt.
here its ready to be heated.

      now combine in a  bowl 1/4 cup lukewarm water (105 -115) and 2 1/4 teaspoon of yeast  let sit until the yeast is dissolved and foamy, about 5 minutes.

  • Add the lukewarm milk mixture to the dissolved yeast. Stir in 3 cups of the flour and beat 1 minute, then stir or work in 3 more cups flour.

    adding 1 tablespoon soy flour, 1 tablespoon dry milk powder & 1 teaspoon of wheat germ. to the bottom of every cup of flour called for, will add more nutritive value to your breads and the good news you can't even tell.
                                            not ready yet 
    Toss the dough onto a floured board and knead until it is smooth, elastic, and full of bubbles, gradually adding more flour until the dough no longer sticks to your hands.
  • Place the dough in a greased bowl, turn the dough over once, and cover with plastic wrap. Let rise in a warm place until doubled in bulk, at least 1 hour.
  • Punch down the dough and, if time permits, allow it to rise until doubled once more, then punch it down again. you can easily skip this step if time does not . Divide the dough in half, shape into 2 loaves, and place in greased 9 x 5-inch loaf pans. Brush with oil, then cover with plastic wrap and let rise again until almost doubled in bulk.

  • I decided to the joy of my younger brother to make one raisin bread. preheat the oven to 450 degrees. Bake the bread 10 minutes. Reduce the heat to 350 degrees and bake about 20 minutes longer. Bake until the crust is golden brown and the bottom or top sounds hollow when tapped.
  • Brush tops with butter for a soft crust. Remove the loaves at once from the pans and cool completely on a rack.

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