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The Bread Baker Bible

The Bread Baker Bible

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Publicado porAbu Bakar Siddique

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Categories:Types, Recipes/Menus
Published by: Abu Bakar Siddique on Jan 08, 2010
Copyright:Attribution Non-commercial

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05/11/2014

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1 cup warm water (105 to 115 degrees F)
1 teaspoon granulated sugar
2 envelopes dry yeast
2 cups warm water (105 to 115 degrees F)
1/2 cup granulated sugar
1/2 cup vegetable oil
1 tablespoon salt
9 cups (about) all−purpose flour

Lightly grease a large bowl and set aside. Combine 1 cup warm water and 1 teaspoon sugar in another
large mixing bowl. Sprinkle with yeast and stir until dissolved. Let stand in warm area until foamy —
about 10 minutes.

Stir in remaining water and remaining sugar with oil and salt. Beat in flour, 1 cup at a time, until
dough begins to hold together but is still sticky. Turn dough out onto a lightly floured surface and
knead until smooth and elastic, adding more flour as necessary. Form dough into a ball. Transfer to
lightly greased bowl, turning to coat entire surface. Cover bowl with plastic wrap, then with warm
damp towel. Let stand in warm area until doubled in bulk, about 1 1/2 hours.

Lightly grease four 8 x 4−inch loaf pans. Punch dough down. Turn out onto lightly floured surface and
knead briefly. Divide dough equally into fourths. Shape each into a loaf and transfer to prepared pans.
Cover pans with plastic wrap and then with a warm damp towel. Let stand in a warm area until
doubled, about 1 1/2 hours.

Preheat oven to 400 degrees F. Bake until loaves are golden brown and sound hollow when tapped on
the bottom, about 20 minutes. Turn out onto wire racks and let cool completely.

Sandwich Bread

272

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