Tuesday, August 18, 2009

White Bread

This recipe uses a different method for activating the yeast, and makes it so much easier. The bread is ultra soft with a nice thin crispy crust.
4 c. flour
2 T. yeast
1/3 c. sugar
1 T. salt
3 c. hot tap water (as hot as the tap will get it get; it should be too hot for you to keep your finger under)
1/4 c. oil

1. Mix flour, yeast, sugar, and salt together with fork.
2. Add the hot water and oil to the dry ingredients. Mix with a fork until thoroughly blended.
3. Add more flour (about a cup at a time) just until dough pulls away from the sides of the bowl. It will still be quite sticky, so flour up your hands.

4. Turn the flour out onto a floured surface. Knead the dough, adding flour (this time by handfuls) until the dough no longer sticks to your hands. The key is kneading the dough as little as possible, to keep it from becoming too tough.
5. Add about 1 teaspoon of oil to a clean bowl, and make sure it spreads over the bottom of the bowl. Tuck the dough into a ball and set in the bowl. Allow dough to rise to double in size.
6. Cut in half and form each half into loaves. Set in greased pans and let rise until loaves reach the tops of the pans.
7. Bake in 375-400 degree oven for 1/2-hour.
8. While cooling, grease tops of bread with butter.

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