Post by Darlene on Aug 30, 2010 17:24:24 GMT -5
Okay, I let my bread machine to the hard work, the mixing and kneading on the dough cycle and I don't know about your machine, but my dough cycle takes it up through the first rise. I use bread flour, but a fellow I know that took my recipe and made it used regular all-purpose flour and said it was awesome (RIP Bikew). This recipe makes enough dough for 2 nice loaves of bread. My bread pans are 1 pound Baker's Ez loaf pans, to give you an idea.
So, something you need to know about making bread. Bread dough needs to go through 2 rises. One after kneading, etc and then again after you form your loaves.
I'll be listing the ingredients in the order that I put them in my bread machine pan. However, I do measure everything out first. Flour in one bowl, sugar, dry milk powder, salt in a small dish, then yeast in a separate pinch bowl. Before I start measuring out the dry ingredients, I put an egg from the fridge in a bowl and cover it with hot tap water and leave it sit on the counter, so it's not ice cold when I am ready for it. Also, I have an abundance of dry milk powder. If you would like a bag, just let me know, I'll happily give you one. So here goes....
1 1/2 Cups PLUS 1 1/2 Tablespoons hot tap water
1 room temperature egg
2 1/2 Tablespoons vegetable oil
6 Tablespoons sugar
2 Tablespoons dry milk powder
2 teaspoons salt
5 Cups flour
2 teaspoons yeast
Place ingredients into your bread machine pan in the order listed. Set machine to the dough cycle and let it run. Check it at times as it's mixing and kneading to make sure all the dry ingredients are mixing in well. If not, use a rubber spatula to flick it into the dough ball.
When dough cycle is completed (mine take an hour and 20 minutes), remove the pan from the machine and punch the dough down with your fist. Then turn the dough out onto a floured surface and punch it out into a rectangle with your fingertips. The purpose of this is to evenly distribute any air bubbles in the dough.
Divide the dough in half and roll each half into a loaf and place into a greased or sprayed bread pan. Cover the pans with a clean dish towel and leave set out of any drafts to raise until loaves have doubled in size (I put my pans in a slightly warm oven...sort of a muggy temp). It will take 45 minutes to an hour for it to double in size. Be careful not to let it over-rise.
When loaves have doubled, preheat oven to 350 degrees. While oven is heating up, lightly beat an egg and brush the tops of the loaves.
Bake for 10 minutes and then rotate the pans. Bake an additional 5 to 7 minutes till tops are a nice dark golden brown.
Remove from oven, roll bread out onto cooling racks and let cool before storing in plastic bags.
If you have any questions, just ask!
So, something you need to know about making bread. Bread dough needs to go through 2 rises. One after kneading, etc and then again after you form your loaves.
I'll be listing the ingredients in the order that I put them in my bread machine pan. However, I do measure everything out first. Flour in one bowl, sugar, dry milk powder, salt in a small dish, then yeast in a separate pinch bowl. Before I start measuring out the dry ingredients, I put an egg from the fridge in a bowl and cover it with hot tap water and leave it sit on the counter, so it's not ice cold when I am ready for it. Also, I have an abundance of dry milk powder. If you would like a bag, just let me know, I'll happily give you one. So here goes....
1 1/2 Cups PLUS 1 1/2 Tablespoons hot tap water
1 room temperature egg
2 1/2 Tablespoons vegetable oil
6 Tablespoons sugar
2 Tablespoons dry milk powder
2 teaspoons salt
5 Cups flour
2 teaspoons yeast
Place ingredients into your bread machine pan in the order listed. Set machine to the dough cycle and let it run. Check it at times as it's mixing and kneading to make sure all the dry ingredients are mixing in well. If not, use a rubber spatula to flick it into the dough ball.
When dough cycle is completed (mine take an hour and 20 minutes), remove the pan from the machine and punch the dough down with your fist. Then turn the dough out onto a floured surface and punch it out into a rectangle with your fingertips. The purpose of this is to evenly distribute any air bubbles in the dough.
Divide the dough in half and roll each half into a loaf and place into a greased or sprayed bread pan. Cover the pans with a clean dish towel and leave set out of any drafts to raise until loaves have doubled in size (I put my pans in a slightly warm oven...sort of a muggy temp). It will take 45 minutes to an hour for it to double in size. Be careful not to let it over-rise.
When loaves have doubled, preheat oven to 350 degrees. While oven is heating up, lightly beat an egg and brush the tops of the loaves.
Bake for 10 minutes and then rotate the pans. Bake an additional 5 to 7 minutes till tops are a nice dark golden brown.
Remove from oven, roll bread out onto cooling racks and let cool before storing in plastic bags.
If you have any questions, just ask!