Recipes For 2005

White Bread

1 Tablespoon yeast
1 Tablespoon sugar
2 Cups warm water (between 105 and 110 degrees)
1 Tablespoon salt
5 ½ - 6 cups flour

Mix yeast, sugar and water in a large bowl. Add 1/2 cup flour, mix, and let sit 10 minutes. Gradually add flour to liquid, mixing thoroughly, (before the last of the flour add salt) until dough pulls away from sides of the bowl. Turn the dough out onto a lightly floured surface.

Fold the far edge of dough back over on itself towards you. Press into the dough with the heels of your hands and push away. After each push, rotate the dough 90 degrees. Repeat this process in a rhythmic motion. This may take 10-15 minutes until dough becomes smooth and bouncy. When dough is pressed with thumb, the imprint should spring back quickly.

Scrap out bowl and spray with buttered pan spray, or butter bowl. Return dough to bowl. Spray or butter top of dough and place plastic wrap on dough to cover. Let rise in warm, draft-free place. The oven with it’s light on is a good place. Let rise 1 - 2 hours until double in bulk.
Punch dough down with your fist and turn out onto a lightly floured surface. Briefly knead out any air bubbles. Cut the dough in half and shape: Flatten dough in a circle with your hands. Place your thumb approximately 1/3 down from the far edge. Pull far edge over thumb, and with the free hand turned on side, firmly press that edge into the dough. Remove your thumb and repeat 2 more times. Roll dough to have seam on bottom and tuck in both ends firmly. Place in buttered loaf pan. Repeat with remaining dough. Cover dough with buttered plastic wrap. Let dough rise in warm place for 25 minutes to 1 hour.

Heat oven to 400 degrees. Oven should have reached this temperature at least 10 minutes before you place loaves in it. Brush tops of loaves with melted butter, if desired. Bake for 25 - 40 minutes until the crust is golden brown and loaf sounds hollow when tapped on the bottom.