My plan over the cold Manitoba winter is to learn more about making bread. In the past I have managed to do a decent job of turning out sweet rolls and "St. Nicholas" bread for Christmas dinner. Now, I would like to expand my capabilities to include grain and dark breads. This recipe is for a simple white bread that may be a good place to start if you have not made bread often. The newer instant yeasts that are available make the process a lot faster and more fool proof than before. I still "start" my yeast with just the liquid and sugar to check that it is still good, then immediately add the other ingredients and knead the dough. With the instant yeasts you shape the dough as soon as you finish kneading it. There is no second rising process.
Ingredients (for 2 loaves)
2 pkg or 2 Tablespoons yeast
3/4 cup warm water (105 to 115 degrees)
2 cups lukewarm milk (scalded then cooled)
3Tablespoons sugar
3 Tablespoons shortening
1 Tablespoon salt
7-8 cups all purpose flour (start with half the amount)
Method:
Dissolve yeast in water with sugar. I wait a 4-5 minutes then add other ingredients including half the flour.
Beat the dough until smooth then incorporate more flour about 1 cup at a time.
Turn dough out on a lightly floured board and knead, adding dustings of flour as you knead. When the dough becomes smooth and not sticky it is probably ready. Also, poke it gently with your finger; the indentation should disappear.
Form into 2 loaves and put into lightly greased bread pans. Cover loosely with plastic wrap and sit in a warmish place away from draughts until double in size. Again, with the newer yeasts this does not take that long, perhaps 45 minutes to an hour.
Bake at 400 to 425 degrees depending on your oven for 25 to 30 minutes. When it is done, it should sound hollow when you tap the top of the loaf with your knuckle.
I brush the tops of the loaves with a bit of butter to achieve a softer finish. If you like it crusty then omit this. Wait until loaves are fully cooled before slicing.
