The Bread Baker Bible by Cookbooks

Author:Cookbooks
Language: eng
Format: mobi, epub, pdf
Publisher: IB Dave's Library
Published: 2010-05-10T14:45:34+00:00

Part 1

1/2 cup lukewarm water

2 packages dry yeast

1 tablespoon granulated sugar

Mix together until dissolved.

Part 2

2 cups boiling water

2 tablespoons shortening

2 tablespoons granulated sugar

2 teaspoons salt

Mix and cool to lukewarm temperature.

Mix Parts 1 and 2 together, then add about 6 1/4 cups flour; blend well. Turn dough upside down every 10 minutes for approximately 4 or 5 times to avoid getting a crust on the dough. Divide dough in half and roll as you would pie dough. Roll back up into a jellyroll. Make several diagonal cuts across top. Put in bread pan and let rise until double, about 1 hour.

Just before baking, spread a mixture of 1 egg plus 2 tablespoons milk on top. Sprinkle with sesame seeds, poppy seeds, etc. For a hard crust, use water with the egg instead of the milk. Bake at 425

degrees F for 15 to 25 minutes.

Makes 2 loaves or 3 long Italian loaves.

Rye Bread

Add 1 tablespoon caraway seed, 2 1/2 cups rye flour and 4 cups white flour instead of 6 1/4 cups white flour.

Wheat Germ

Add 1/4 cup wheat germ to each 3/4 cup flour.

Raisin Bread

Add 1/4 cup raisins per white loaf

Rolls

For rolls, use a little less flour, making a softer dough.

Cinnamon Rolls

Roll out dough, spread with butter. Sprinkle with cinnamon and brown sugar. Roll and cut into slices. Put butter and brown sugar in bottom of pan. Lay in slices and let double. Miracle Bread

253

No Fail Yeast Bread

5 cups warm water

1/4 cup oil

1 1/2 tablespoon salt

1 cup honey or 3/4 cup sugar

3 tablespoon yeast

3 tablespoon dough enhancer, (optional)

11 1/4 cups flour

This recipe is easiest if a large mixer is used. If a mixer is unavailable, dough may be kneaded by hand. Combine water, oil, salt, sugar (or honey) and dough enhancer. Add yeast, mix. Stir in enough flour to make a soft dough. Knead for 8 − 10 minutes. Flour hands and remove from mixer. Divide into 4 parts. Shape each part into a loaf and place into greased loaf pans. Cover and allow to rise until dough is 1 inch above pan. Preheat oven to 350 degrees. Bake 30 min. NOTE: A nice variation is to make sweet rolls. Take 1 or 2 of the pieces of bread dough divided to make a loaf. Roll each portion of dough out into a 14 x 8 inch rectangle on a lightly floured surface. Brush with 1−2 tablespoons softened butter, then sprinkle with cinnamon and sugar. Roll up dough. Cut into 1 inch slices and place on greased baking pan. Allow to rise until double in bulk. Bake as above.

No Fail Yeast Bread

254

No−Knead Bread

5 cups biscuit mix

4 tablespoons granulated sugar

1/2 teaspoon salt

2 packages dry yeast

2 cups warm milk (105 to 110 degrees F)

4 eggs

1/4 teaspoon cream of tartar

Sift into a large bowl the biscuit mix, sugar and salt. Soften yeast in milk. Beat eggs with cream of tartar until thoroughly mixed. Combine milk mixture with eggs and pour into dry ingredients. Stir until well mixed. This makes a heavy, sticky mixture. Set aside in a warm place covered with a damp cloth (a yeast mixture rises best at about 80 degrees F).

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