Monday, May 19, 2008

Fresh Bread!!

So, today I decided to bake a fresh loaf of bread from scratch. I found this recipe, and started first thing this morning. This is the first time I have baked a loaf of bread, and was very excited to be watching it rise and smelling the yeast.





So here is the finished loaf of bread. Tasted pretty good too. Smelling it made my mouth water. I definitly didn't do it perfectly, but for my first time I was very happy with the results.

Here is the recipe:

BUTTERMILK BREAD

5 to 51/2 cups of all-purpose flour

3 tablespoons of sugar

2 teaspoons of salt

1/4 teaspoon baking soda

1 package of dry yeast

1 cup of water

1 cup of buttermilk

1/3 cup of shortening

1 egg, beaten

This recipe makes two loaves. So you will need 2 loaf pans.

In a large mixing bowl stir together 2 cups flour, the sugar, salt, baking soda, and yeast. Combine water, buttermilk, and shortening and heat over low heat until warm. (Shortening doesn't need to melt). Add liquid gradually to the dry ingredients and beat for 2 minutes. Add 1 cup of flour to make a thick batter and beat for another 2 minutes.

From this point forward, use a wooden spoon and fingers to work in the additional flour. Add flour gradually, until the mass of dough is soft not sticky. Then turn out onto a lightly floured work surface.

Knead the ball of dough until it is - about 8 minutes. Dough will pull away cleanly from the sides of the bowl when it has enough flour.

Place the dough in a greased bowl, cover tightly with plastic wrap and put in a warm place until the dough doubles in size (about 1 hr.).

Punch down and cut into 2 pieces. Turn the cut side under and gently press and pat the dough to form for loaf pan.

Cover with wax paper and return to warm place for about 45 minutes or until it has risen to about 1" above the pan.

Preheat oven to 375 20 minutes before baking.

Brush the loaves with the egg, bake for about 40 minutes, or until crust is golden brown and it sounds hollow when thumped.



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