Continuing on with my bread making series – I’m baking this one :
Old Fashioned White Bread – Grandma made bread like this. With milk for delicate texture and soft crust.
|LOAF SIZE||1 Pound Loaf||1 1/2 Pound Loaf||2 Pound Loaf|
|Milk||6 fl oz (3/4 c)||9 fl oz (1 c + 2 tbsp)||13 fl oz (1 1/2 c + 2 tbsp)|
|Butter or Margarine||1 tbsp||2 tbsp||2 tbsp|
|White Bread Flour||2 c||3 c||4 c|
|Sugar||1 tbsp||1 1/2 tbsp||2 tbsp|
|Salt||1 tsp||1 1/2 tsp||1 1/2 tsp|
|Active Dry Yeast||1 1/2 tsp||2 tsp||2 1/4 tsp|
Can be cooked without but – I use a breadmaker to take out all of the hard work. Here’s a simplified generalised guide :
- Put wet ingredients into machine
- Put dry ingredients into machine (I draw a line in the flour and put salt on one side, yeast on the other)
- Set to program based on loaf size, type of flour, type of yeast (fast or slow acting)
- Press start, wait however long the program is, enjoy fresh bread.
- Extras like seeds, nuts, garlic or dried fruits, you may need to pause the breadmaker after dough is mixed, and mix these in yourself. Then return dough back into breadmaker and unpause. For cheese it’s recommended to grate the cheese and freeze it first. My breakmaker has an extras tray, but I never use it (it never really worked that well)
- You might also want to remove the stirrer/paddle whilst the dough is out of the machine (so loaf doesn’t have a hole in the bottom). If so you may need to do a manual “punchdown” if the loaf rises too much, in which case just gently poke with your finger and loaf will drop a little.
For more info – you can find my guides with everything you need to know about bread making here :
And last but not least (more satire than serious) …
Hope you are safe and stays that way.
(InSincere thanks to Chef Kevin Ashton of “Grumpy Old Men” blog, for the cooking inspiration, you’re one of a kind)
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