Breads & Rolls Page 2

Bread Machine Country White Bread

This Recipe is made in an Oster 1 1/2lb loaf bread machine using only the dough/pizza setting

Wet Ingredients:

12 - 13 oz whole (not skim or 2%) milk (see Picture – 12 oz Milk)
3/4 oz butter (1 1/2 tbsp), cold
1 egg, slightly beaten

Dry Ingredients:

4 cups flour (1 lb, 6 oz)
1 1/2 tsp salt
1 1/2 tbsp sugar

Yeast:

2 tsp active dry yeast

Directions:

Using pan spray, grease 2 large (12L x 4.5W x 3H) bread pans. If using regular size bread pans, this recipe will make 2 loaves and you will need 4 greased pans.

Place mixing blade in bottom of mixing pan.

12 oz Whole Milk Milk Temp 110 – 115’ Wet Ingredients in Pan

Chop butter into small pieces and place in bread machine pan. Slightly beat egg and add to pan. Heat 12 – 13 oz of whole milk to 110'-115' (use thermometer to accurately read temperature)

(see Picture – Milk Temp) and add to pan. (See picture - Wet Ingredients in Pan)

Place flour into pan over wet ingredients and smooth out top by tapping sides of pan. Sprinkle sugar and salt over flour. Make small well in center of flour and pour yeast into well. (See picture - Flour & Yeast). Place pan into bread machine and select dough setting. (You only want the machine to mix dough, not cook it).

Flour & Yeast Oven Rack Placement

When bread dough comes out of bread machine, heat oven to 350' and place rack one level below the middle of the oven. (See picture - Rack Placement in Oven)

Turn dough out onto un-floured, clean counter and allow to rest 5 minutes. Vigorously hand-knead dough for about 5-10 minutes. If making 2 loaves, divide dough in equal halves.

Roll out Dough Jelly Roll Style Finished Jelly Roll Style Loaf

Using rolling pin, roll dough out to 12" wide x 1/4" thick rectangle or size that will fit your pan. (See picture - Roll out Dough). Starting at long edge, roll dough jelly roll style. (See picture - Jelly Roll Style)

Twist Style Twist Style Finished

Using hands roll dough into 24" long rope. Fold in half and twist into 12" long loaf. (See picture - Twist style)

Dough in Pan to Rise Cover and Weight Covered Weighted Pan on Stove To Rise

Place dough into greased pan, squeezing length into pan (jelly roll loaf into pan seam side up) and flip loaf over to coat all sides and jelly roll seam at bottom of pan. (See picture - Dough in Pan to Rise).

Place second greased bread pan upside down on top of loaf pan and place oven proof weight on pan.
(See picture - Cover and Weight)

Place in warm area, (preferably on top of stove while oven is heating or on top of stove with hood light on) and allow to rise for 40 minutes. (See Picture - Covered-Weighted Pan on Stove to Rise)

DO NOT REMOVE COVERING PAN OR WEIGHT
Cover & weight are used to prevent the loaf from mushrooming out of pan and to create a perfectly shaped loaf of bread

Pan in Oven to Bake

Place in center of oven rack and bake for 20 minutes. (See picture – Pan in Oven to Bake)

Open oven pull out rack and remove weight and covering pan. Return rack and Bake another 10 minutes for browning of crust.

Loaf Cooling On Rack

Remove from oven and immediately turn out onto wire rack and place rack on top of one of the bread pans to allow air to circulate around loaf. (see picture - Loaf Cooling on Rack) and allow to cool 15 minutes before slicing.

Follow these simple directions and you will produce a perfect loaf of bread every time.

Please note:

The temperature of the kitchen will affect the loaf of bread. If the kitchen is too cold your dough will not rise properly. I suggest that you turn your oven on before starting your bread and allow it to warm up the kitchen. Likewise, in the summer, you do not want the cooler to be drafting into the kitchen and causing the bread dough to fall or the humidity to cause the same result.

Just be aware of the conditions in the kitchen and adjust accordingly.