Blue Ribbon White Bread
Submitted
by: Barbiel |
1 (25 ounce) package active dry yeast
1 teaspoon sugar
1/2 cup warm water (110°F/45°C)
1 (12 fluid ounce) can evaporated milk
1/4 cup warm water |
1/4 cup shortening, melted
1/4 cup honey
2 teaspoons salt
6 cups bread flour
2 tablespoons butter, melted |
| In a small bowl,
dissolve yeast and sugar in 1/2 cup warm water. Let stand until
creamy, about 10 minutes. In a large bowl, combine the yeast
mixture with the evaporated milk, 1/4 cup water, shortening,
honey, salt and 2 cups flour. Stir well to combine. 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. Lightly oil a large bowl, place the dough in
the bowl and turn to coat with oil. Cover with a damp cloth and
let rise in a warm place until doubled in volume, about 1 hour.
Punch dough down and divide in half. Roll out each half and roll
into loaf shapes, sealing seams by pinching. Place in buttered
9x5 inch bread pans. Butter the tops of each loaf with melted
butter; cover loosely with plastic wrap. Let rise in warm area
until doubled, about 30 minutes. Place a small pan of hot water
on the bottom shelf of the oven. Preheat oven to 375°F (190°C).
Uncover loaves and bake until tops are golden brown, about 25 to
35 minutes. Brush butter onto crusts while warm. Slice when
cool. Makes 2 - 9x5 inch loaves, serving 24. |
Crusty
Potato Bread
Submitted
by: Barbiel |
3 1/4 cups bread flour
1/2 cup instant mashed potato flakes
1 tablespoon white sugar
1 1/2 teaspoons salt |
2 tablespoons butter
1 1/4 cups water
2 teaspoons instant yeast |
| Place ingredients
in the pan of the bread machine in the order recommended by the
manufacturer. Select White Bread Cycle; press Start. Makes 1 - 2
pound loaf, serving 15. |
Buttermilk
Honey Bread
Submitted
by: Barbiel |
1 1/2 (25 ounce) packages active dry yeast
1 teaspoon white sugar
3/4 cup warm water (110°F/45°C)
1 1/2 cups buttermilk, room temperature |
2 tablespoons unsalted butter, melted
3 tablespoons honey
1 tablespoon salt
6 1/2 cups all-purpose flour |
| In a small mixing
bowl, dissolve yeast and sugar in the warm water. Let stand
until creamy, about 10 minutes. Combine buttermilk, butter,
honey and the yeast mixture in a large mixing bowl. Add salt and
two cups of the flour. Whisk well to combine. Add the remaining
flour, 1/2 cup at a time, mixing well with a wooden spoon after
each addition. When the dough has pulled together, turn it out
onto a lightly floured surface and knead until smooth and supple,
about 6 minutes. Lightly oil a large mixing bowl, place the
dough in the bowl and turn to coat with oil. Cover with a damp
cloth and put in a warm place to rise until doubled in volume,
about 1 hour. Preheat oven to 375°F (190°C). 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 9x5 inch loaf pans. Cover with a damp
cloth and let rise until doubled in volume, about 40 minutes.
Bake at 375°F (190°C) for about 30 minutes or until the tops are
golden and the bottoms of the loaves sound hollow when tapped.
Makes 2 loaves, serving 24. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
|