Ingredients
2 1/4 tsp active dry yeast (1 packet)
2 1/4 cups warm water
1/4 cup sugar
1 tbsp salt
2 tbsp oil
5 1/2 - 6 1/2 cups bread flour
3 tbsp milk powder (optional)
butter for topping (optional)
Prep: 10 - 15 mins
Cook: 30 - 35 mins
Additional: 1 hr 40 mins
Total: 2 hrs 30 mins
MAKES 2 LOAVES.
Steps:
1. In a large bowl or a stand mixer, dissolve the yeast in warm water with sugar. When the yeast has proofed or is bubbly and foamy add salt, oil, milk powder and 4 or 4 ½ cups of flour, mix until it all comes together.
Proofing the yeast
2. Add more flour, ½ cup at a time, to form a soft, smooth dough. The dough should be sticky when touched, but not be overly sticky. Most likely you will only need about 6 cups of flour ( I used only 6 cups). Your dough should be sticky. Knead another 5-7 minutes, until smooth, then roll into a ball.
Dough after an hour of rising in the picture below
3. Place the dough in an oiled bowl, oil all over and cover with plastic wrap. Let the dough rise for one hour, or until doubled.
4. On a well floured surface place the dough. Gently punch it down to deflate and knead the dough a few times till it is smooth and elastic. Divide the dough in two portions. Roll each half of the dough into a long rectangle about 8 to 9 inches wide. Roll the dough by starting at the short edge, to form a not too tight cylinder that is approximately 8 or 9 inches wide. Repeat with the other dough.
5. Oil your bread loaf pans. Place the dough, seam side down into the greased pans, lightly pat the loaf with wet palms slightly pressing down and cover with plastic wrap. Let rise for one hour, or until the dough is ½ - 1 inch higher than the top of the pan.
6. Bake for 35 -40 minutes, loaves are ready when they have a golden brown top and sound hollow when tapped. Brush with melted butter, if desired. Remove to a cooling rack and cool completely before slicing.
Enjoy!
Notes:
Check the bread if it has proofed properly, by gently pressing a finger into the dough, the indentation should remain, if it’s perfectly proofed, and if the dough is under-proofed it bounces back without an indentation.
Comments