Subj : St. Hanna 02
To   : All
From : Dave Drum
Date : Sat Jul 24 2021 19:56:22

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hanna's Bread
 Categories: Breads, Heirloom
      Yield: 2 servings
 
      2 ts Active-dry yeast
      1 c  Warm water
      2 tb Unsalted butter
      1 c  Whole milk
      2 tb Sugar
      1 tb Salt
  6 1/2 c  A-P flour
 
  Make sure the water is warm, but if you can’t hold your
  finger in it for at least a few seconds, let it cool a
  bit. Put the warm water in a big mixing bowl and
  sprinkle the yeast over top. Let it sit for 5 minutes
  until the yeast is dissolved.
  
  Melt the butter in the microwave. Stir in the milk,
  sugar, and salt.
  
  Pour 1 cup of flour and the milk mixture over the yeast.
  Stir until it comes together into a loose, lumpy batter.
  
  Add another 4 1/2 cups of flour, saving the last cup for
  kneading. Stir until you have a "floury, shaggy dough."
  
  Knead the dough for 8-10 minutes. If the dough is sticky
  like bubble gum, add an extra tablespoon of flour at a
  time until it’s not sticky anymore. The dough is done
  when it’s smooth, feels a little tacky, and springs back
  when you poke it.
  
  Clean the mixing bowl and coat it with a little oil.
  Form the dough into a ball and turn it in the bowl to
  coat it with oil. Cover the bowl with a clean kitchen
  towel and let the dough rise in a warm spot until it
  doubles in size - about one hour.
  
  Sprinkle a little flour on the counter (or a large
  cutting board, in our case) and put the dough on top.
  Divide the dough into two and form each half into a
  loose ball. Let the balls rest for 10 minutes.
  
  Grease two loaf pans or coat them with cooking spray.
  Shape each ball of dough into a loaf and put in the
  pans. Make sure the surface of the loaves is stretched
  taut. (This helps the bread rise and keeps it from
  becoming too dense.)
  
  Let the loaves rise again until they start to dome over
  the edge of the pan, 30-40 minutes.
  
  Set the oven @ 425ºF/218ºC about 15-20 minutes into the
  second rise.
  
  Slash the tops of the loaves with a serrated knife and
  put them in the oven.
  
  Immediately turn down the heat to 375ºF/190ºC and bake
  for 30-35 minutes. When done, the tops will be a dark
  golden-brown. They should sound hollow when you tap the
  bottom with your finger.
  
  Remove the loaves from the pans and let them cool
  completely before slicing.
  
  RECIPE FROM: https://36eggs.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... A neglected food group along with the Congealed group.
--- EzyBlueWave V3.00 01FB001F
 * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

.