It was such a gorgeous day, I had the windows open in my car and even got to stop at a chip truck for lunch. I plan on sleeping in tomorrow and just relaxing, after my cupcakes of course.
Home made bread, one of the most amazing smells to have in ones house. My mother and grandmother used to use their bread machines all the time, and the houses would just smell wonderful. Well a few months ago I decided I wanted to try my hand at making bread the old way, and I loved it. There is just something to folding the dough and waiting for it to rise. When it first comes out of the oven, cutting off a piece and spreading some peanut butter on it. It should be illegal it is so good.
White Bread
5¾ to 6¼ cups flour
1 package yeast
2 ¼ cups milk or buttermilk
2 tablespoons sugar
1 tablespoon butter, margarine, or shortening
1 ½ teaspoon salt
In a large bowl combine 2 ½ cups of the flour and the yeast; set aside. In a medium saucepan heat and stir milk, sugar, butter, and salt just until warm (120F to 130F) and butter almost melts. Add milk mixture to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides occasionally. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make moderately stiff dough that is smooth and elastic (6 to 8 minutes). Shape dough into ball. Place in lightly greased bowl turning one to grease surface of dough. Cover; let rise in warm place until double in size (45 to 60 minutes).
Punch dough down. Turn onto lightly floured surface; divide in half. Cover; let rest for 10 minutes. Meanwhile, lightly grease two 8x4x2-inch loaf pans.
Shape dough halves into loaves by patting or rolling. To shape by patting, gently pat and pinch, tucking edges underneath. To shape by rolling, on a lightly floured surface roll each dough half into 12x8-inch rectangle. Roll up each rectangle, starting from short side.
Place shaped dough halves in prepared pans. Cover and let rise in a warm place until doubled in size (30 to 40 minutes).
Bake in a 375F oven about 40 minutes or until bread sounds hollow when lightly tapped. If necessary, cover loosely with foil the last 10 minutes of baking to prevent over browning. Immediately remove bread from pans. Cool on wire rack.
Make sure to test your old yeast before using it
Whether you are a beginner or a pro, it is always good to have a thermometer. It will come in handy every other day
The dough should follow your beaters around when it is mixed (before adding more flour)
I can usually get to 5 cups before I have to start needing, in total it I usually use 5 1/2 cups
Before rising After Rising 
The final product
Tip:
The sure fire way to get dough to rise (unless the yeast is old), set the oven to 200F. Place the dough (in the greased bowl, covered) in the oven and turn off the oven. This creates the perfect temperature for any bread dough to rise. I learnt this from Michael Smith and it has never failed me.
These are like my Ruby slippers, they feel like magic. They also match my jersey very well.
I am so happy I am caught up on my baking now, I felt really bad for missing a day. Hopefully I haven't lost any fans :P
Happy Weekend and Happy Baking!
Sey
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