.ig
Path: decwrl!recipes
From: patc@tekcrl.tek.com (Pat Caudill)
Newsgroups: alt.gourmand
Subject: RECIPE: White bread
Message-ID: <12455@decwrl.DEC.COM>
Date: 22 Apr 88 05:35:20 GMT
Sender: recipes@decwrl.DEC.COM
Distribution: alt
Organization: Tektronix, Inc., Portland, Oregon, USA
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Approved: reid@decwrl.dec.com


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..
.RH MOD.RECIPES-SOURCE BREAD-WHITE-1 B "27 Sep 87" 1988
.RZ "PLAIN OLD BREAD" "Ordinary white bread"
This recipe is derived from the basic bread in the
\fIAmerican Heart Association Cookbook\fR.
.IH "2 loaves"
.IG "\(12 oz" "quick rising dry yeast" "15 g"
(2 envelopes)
.IG "\(14 cup" "lukewarm water" "60 ml"
.IG "7 Tbsp" "dry milk" "50 g"
.IG "2\(12 Tbsp" "sugar" "30 g"
.IG "1 tsp" "salt" "5 ml"
.IG "1\(34 cup" "water" "420 ml"
.IG "2 Tbsp" "vegetable oil" "30 ml"
.IG "6 cups" "all-purpose flour" "600 g"
.PH
.SK 1
In a small bowl, dissolve the yeast in 
.AB "\(14 cup" "60 ml"
lukewarm water.
.SK 2
In a large mixing bowl,
mix the powdered milk, sugar, salt and
.AB "1\(34 cups" "420 ml"
water together. Stir with a whisk until smooth, then add yeast mixture.
.SK 3
Sift in
.AB "3 cups" "300 g"
of flour and mix until smooth.
.SK 4
Add the oil; mix.
.SK 5
Gradually sift in the remaining flour.
When it becomes stiff enough to handle remove from the bowl
and knead it as you add the flour.
Knead it for 5\-7 minutes after the last flour is added.
.SK 6
Place the dough in a oiled bowl and turn it over to coat uniformly.
Then place it in a warm place to rise until it has doubled in size
(about 45 minutes).
.SK 7
Remove from bowl and knead a little.
Divide into two equal parts, shape into loaves, and place in loaf pans.
Let rise again until doubled in size.
.SK 8
Preheat oven to 
.TE 375 190 .
.SK 9
Bake 45 minutes.
.SK 10
Remove loaves from pans and cool on a wire rack.
.NX
This is good everyday bread.
Be careful: it's easy to eat too much and get fat.
You may want to have someone who has made bread before help the first time
as the amount of flour may have to be adjusted depending on the slight
differences in your mesurement of the liquids and the humidity of the day.
Once you have done it it is easy to do by the feel of the dough.
.SH RATING
.I Difficulty:
moderate.
.I Time:
20 minutes preparation, 2 hours rising, 1 hour cooking and cooling.
.I Precision:
measure carefully.
.WR
Pat Caudill
Tektronix, Inc., Portland, Oregon, USA
patc@tekcrl.TEK.COM