Nightmare
06-09-01, 01:34 AM 06-09-01
A bread recipe I found on http://whitelily.com
Just for Brown.
Description:
Nothing can compare with the aroma of homemade bread fresh and warm from the oven!
For tender freshness of bread made from scratch, always use White Lily Bread Flour. Its higher protein content is the characteristic that gives exceptional volume and light texture to yeast breads.
Allow dough to rise during both proofing periods until doubled in size. Dough that rises more than necessary may result in bread with a coarse, dry texture.
For easier handling during braiding, toss dough on floured surface until no longer sticky.
Extra loaf may be frozen. Cool completely before wrapping in moisture-vapor-proof material.
Ingredients:
4 1/4 to 4 1/2 cups White Lily Bread Flour , divided*
1 package active dry yeast
1 1/4 cups water
1/4 cup sugar
1/4 cup butter or margarine
1 teaspoon salt
1 egg
Butter or margarine, melted
Instructions:
In large mixing bowl, combine 2 cups flour and yeast; set aside. In a saucepan, combine water, sugar, 1/4 cup butter or margarine and salt; heat until warm (120 -to 130 F.) and butter or margarine is almost melted. Add to flour mixture along with egg. Beat at low speed of electric mixer for 0 sec, scraping bowl constantly. Beat at high speed for 3 min. By hand, stir in enough of remaining flour to make a soft dough. Shape into a ball. Place in a lightly greased bowl; turn once to grease surface. Cove; let rise in warm place (such as oven with pan of hottest tap water on rack below) 1 hour or until doubled in size.
Stir down dough. Toss on floured surface until no longer sticky. Divide dough in half. Roll half of dough into a 12 x 6 -inch rectangle. Cut into three 12x2-inch strips. Roll each strip into a strand. On a lightly greased 17x14-inch baking sheet, braid three strands together to form a loaf, making sure ends of the braided loaf are turned under securely. Repeat with remaining dough. Cover; let rise in warm place (such as oven with pan of hottest tap water on rack below) 1 hour or until doubled in size.
Preheat oven to 375F. Bake for 15 to20 minutes or until golden brown. Brush lightly with melted butter or margarine.
Makes 2 loaves.
* If substituting White Lily All-Purpose Flour for bread flour, use larger amount.
Hope you enjoy.
Nightmare.
Just for Brown.
Description:
Nothing can compare with the aroma of homemade bread fresh and warm from the oven!
For tender freshness of bread made from scratch, always use White Lily Bread Flour. Its higher protein content is the characteristic that gives exceptional volume and light texture to yeast breads.
Allow dough to rise during both proofing periods until doubled in size. Dough that rises more than necessary may result in bread with a coarse, dry texture.
For easier handling during braiding, toss dough on floured surface until no longer sticky.
Extra loaf may be frozen. Cool completely before wrapping in moisture-vapor-proof material.
Ingredients:
4 1/4 to 4 1/2 cups White Lily Bread Flour , divided*
1 package active dry yeast
1 1/4 cups water
1/4 cup sugar
1/4 cup butter or margarine
1 teaspoon salt
1 egg
Butter or margarine, melted
Instructions:
In large mixing bowl, combine 2 cups flour and yeast; set aside. In a saucepan, combine water, sugar, 1/4 cup butter or margarine and salt; heat until warm (120 -to 130 F.) and butter or margarine is almost melted. Add to flour mixture along with egg. Beat at low speed of electric mixer for 0 sec, scraping bowl constantly. Beat at high speed for 3 min. By hand, stir in enough of remaining flour to make a soft dough. Shape into a ball. Place in a lightly greased bowl; turn once to grease surface. Cove; let rise in warm place (such as oven with pan of hottest tap water on rack below) 1 hour or until doubled in size.
Stir down dough. Toss on floured surface until no longer sticky. Divide dough in half. Roll half of dough into a 12 x 6 -inch rectangle. Cut into three 12x2-inch strips. Roll each strip into a strand. On a lightly greased 17x14-inch baking sheet, braid three strands together to form a loaf, making sure ends of the braided loaf are turned under securely. Repeat with remaining dough. Cover; let rise in warm place (such as oven with pan of hottest tap water on rack below) 1 hour or until doubled in size.
Preheat oven to 375F. Bake for 15 to20 minutes or until golden brown. Brush lightly with melted butter or margarine.
Makes 2 loaves.
* If substituting White Lily All-Purpose Flour for bread flour, use larger amount.
Hope you enjoy.
Nightmare.