Traditional White Bread

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Happy memorial day weekend!! Signs of summer is finally here. I am enjoying this long weekend and found  time to  do inventory of my kitchen pantry. I found a bag of half empty bread flour from the pretzels I made earlier this year. Honestly, I used to be afraid of baking with anything that involves yeast. Yeast seem unpredictable, you don’t know if they still work until you’ve already invested long time to wait for dough to rise.  There’s been plenty of times when I failed miserably at baking with yeast. Later, I learned that the problem was I’ve been using old inactive yeast!!  They’ve been in my pantry for years and I just thought they have infinite storage life 😛

I decided to try making a traditional white bread, which took a little bit of time from waiting the dough to rise.

The finish product made the waiting worth it. The aroma of freshly baked bread filling my small apartment is just to die for! This recipe yielded 2 loaves and they came out soft and dense.

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In a large mixing bowl, dissolve yeast and sugar in warm water. Stir in butter, salt and two cups of the flour. Stir in the remaining flour, 1/2 cup at a time, beating well in electric mixer after each addition. Switch to a dough hook and continue to mix for 8 minutes.

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Cover your hands with good amount flour, then “punch” the dough to deflate the dough. Then, turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9×5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.

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 Traditional White Bread

2 packs of yeast
3 tbsp white sugar
2 1/2 cup warm water (110 degrees)
3 tbsp butter
1 tbsp salt
6 1/2 cup bread flour

    1. In a large bowl, dissolve yeast and sugar in warm water. Stir in lard, salt and two cups of the flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
    2. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
    3. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9×5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
    4. Preheat oven to 425 degrees F (220 degrees C).
    5. Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

 

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