CASPER
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Basic White Bread
Undoubtedly the most pleasant aroma of any kitchen is that of bread baking in the oven. If you’ve never made bread before, the procedure appears to be quite involved, but to the contrary, is VERY simple. Many think that making bread is this long, drawn-out process, but after making it only once, you’ll see how easy it is.
BASIC WHITE BREAD
4 ½ Cups Flour—HiGluten preferred, but Bread Flour is OK
2 Tbsp. Dry Active or Instant Active (Dry) Yeast
¼ Cup Liquid Cooking Oil or Olive Oil (Can Also Sub 3 Tbsp. Melted Butter or Margarine)
3 Tbsp. Sugar
½ Tsp. Salt
2 Cups Water (Can Also Sub Milk)
Makes Two Loaves
Preheat the oven to 350° F to create a warm area for the bread to rise. I use a 2 cup pyrex measuring cup to measure 4 ½ cups of flour into a large mixing bowl. Fill measuring cup with 2 cups of warm* water. Add 2 tbsp of dry yeast to the water. Add 3 tbsp sugar to the water. Then add ½ tsp salt to the water and stir. Keep stirring slowly until the yeast is all melted and the sugar and salt are dissolved. Add the yeast, sugar, and salt to the bowl of flour. Next add about ¼ cup of oil, butter, or margarine to the liquid on top of the flour. Use a spoon to blend the liquid into the flour, folding it all into a ball in the center of the bowl. Spread some flour onto the counter and dump the dough ball onto the floured counter. Set the mixing bowl temporarily aside on the oven to keep it warm.
Knead the dough for about 3 or 4 minutes. To knead, take the ball of dough and lift from underneath at the 12 o’clock position and fold it down onto the center of the ball. Using the palms of both hands, press down hard on the center of the ball once. Then turn the ball ¼ turn cw or ccw. Again, lift from the 12 o’clock position and fold it onto the center, pressing hard once with both palms. Keep rotating in a circle and folding the dough ball onto the center. As you knead the dough, the flour on the counter will get mixed into the dough so keep some extra flour handy, adding it to the counter as it gets used up. The more you knead, the less sticky the dough becomes. You’ll know you’re done kneading when most of the dough stops sticking to your hands. I prefer to leave the dough somewhat on the sticky side, as I feel the bread will not be as “heavy” on the inside when baked. When done kneading, put the dough ball into the mixing bowl and cover with a layer of plastic (to keep it from getting dried out) and a small kitchen towel on top of the plastic. Next turn your oven OFF. Set the covered bowl in the warm area on the center of the stove for rising. Let the dough rise until it has about doubled in size, which takes about 45 minutes.
Take two bread pans (I prefer non-stick pans as opposed to glass) and grease them with solid or liquid shortening. I insert my hand into a pleated sandwich bag and scoop out a small amount of solid shortening, greasing the inside and top edges of the pan (then discard the plastic bag). Add a small amount of flour to the counter again and remove the risen dough from the mixing bowl. Lightly knead the dough again for about 30 seconds. Then cut the dough into 2 equal sizes and form them into loaves. Lay the loaves into the bread pans and put them back onto the stove, again covering them with plastic and a towel. After about 15 minutes, preheat the oven to 350°. It should only take about 30 minutes for the dough to rise above the tops of the pans. When the dough is risen to almost the height of normal bread, remove the covering and place the two loaves into the oven. I pre-adjust the rack so the bread will be in the center of the oven. Bake for 40 to 45 minutes. When done, remove the bread from the pans and allow the loaves to cool on their SIDES on a screen or rack. If no screen or rack is available, then cool on the counter, but turn to the other side often, and keep alternating until cool. Otherwise moisture will build up and the bottom will become soggy.
*NOTES:
The most important rule while making bread is to use water or milk that is NOT TOO HOT. It should be between 100°-105° F. Liquid that is too hot will KILL the yeast and it won’t rise. A general rule of thumb…if it’s too hot for your hand, then it will kill the yeast. Do not add yeast to the water and heat in the microwave. Lukewarm is OK too.
The dry yeast comes in bulk in a 2# vacuum-sealed pkg. from any large wholesale warehouse. The remaining yeast should be stored in a Tupperware container in the freezer and will last practically indefinitely.
HiGluten flour can also be purchased from a large wholesale food warehouse and comes in a 50# bag for about $12.
Milk can be substituted for the water and will make the crust darker and harder than when using water. I use water because I like a softer crust.
Undoubtedly the most pleasant aroma of any kitchen is that of bread baking in the oven. If you’ve never made bread before, the procedure appears to be quite involved, but to the contrary, is VERY simple. Many think that making bread is this long, drawn-out process, but after making it only once, you’ll see how easy it is.
BASIC WHITE BREAD
4 ½ Cups Flour—HiGluten preferred, but Bread Flour is OK
2 Tbsp. Dry Active or Instant Active (Dry) Yeast
¼ Cup Liquid Cooking Oil or Olive Oil (Can Also Sub 3 Tbsp. Melted Butter or Margarine)
3 Tbsp. Sugar
½ Tsp. Salt
2 Cups Water (Can Also Sub Milk)
Makes Two Loaves
Preheat the oven to 350° F to create a warm area for the bread to rise. I use a 2 cup pyrex measuring cup to measure 4 ½ cups of flour into a large mixing bowl. Fill measuring cup with 2 cups of warm* water. Add 2 tbsp of dry yeast to the water. Add 3 tbsp sugar to the water. Then add ½ tsp salt to the water and stir. Keep stirring slowly until the yeast is all melted and the sugar and salt are dissolved. Add the yeast, sugar, and salt to the bowl of flour. Next add about ¼ cup of oil, butter, or margarine to the liquid on top of the flour. Use a spoon to blend the liquid into the flour, folding it all into a ball in the center of the bowl. Spread some flour onto the counter and dump the dough ball onto the floured counter. Set the mixing bowl temporarily aside on the oven to keep it warm.
Knead the dough for about 3 or 4 minutes. To knead, take the ball of dough and lift from underneath at the 12 o’clock position and fold it down onto the center of the ball. Using the palms of both hands, press down hard on the center of the ball once. Then turn the ball ¼ turn cw or ccw. Again, lift from the 12 o’clock position and fold it onto the center, pressing hard once with both palms. Keep rotating in a circle and folding the dough ball onto the center. As you knead the dough, the flour on the counter will get mixed into the dough so keep some extra flour handy, adding it to the counter as it gets used up. The more you knead, the less sticky the dough becomes. You’ll know you’re done kneading when most of the dough stops sticking to your hands. I prefer to leave the dough somewhat on the sticky side, as I feel the bread will not be as “heavy” on the inside when baked. When done kneading, put the dough ball into the mixing bowl and cover with a layer of plastic (to keep it from getting dried out) and a small kitchen towel on top of the plastic. Next turn your oven OFF. Set the covered bowl in the warm area on the center of the stove for rising. Let the dough rise until it has about doubled in size, which takes about 45 minutes.
Take two bread pans (I prefer non-stick pans as opposed to glass) and grease them with solid or liquid shortening. I insert my hand into a pleated sandwich bag and scoop out a small amount of solid shortening, greasing the inside and top edges of the pan (then discard the plastic bag). Add a small amount of flour to the counter again and remove the risen dough from the mixing bowl. Lightly knead the dough again for about 30 seconds. Then cut the dough into 2 equal sizes and form them into loaves. Lay the loaves into the bread pans and put them back onto the stove, again covering them with plastic and a towel. After about 15 minutes, preheat the oven to 350°. It should only take about 30 minutes for the dough to rise above the tops of the pans. When the dough is risen to almost the height of normal bread, remove the covering and place the two loaves into the oven. I pre-adjust the rack so the bread will be in the center of the oven. Bake for 40 to 45 minutes. When done, remove the bread from the pans and allow the loaves to cool on their SIDES on a screen or rack. If no screen or rack is available, then cool on the counter, but turn to the other side often, and keep alternating until cool. Otherwise moisture will build up and the bottom will become soggy.
*NOTES:
The most important rule while making bread is to use water or milk that is NOT TOO HOT. It should be between 100°-105° F. Liquid that is too hot will KILL the yeast and it won’t rise. A general rule of thumb…if it’s too hot for your hand, then it will kill the yeast. Do not add yeast to the water and heat in the microwave. Lukewarm is OK too.
The dry yeast comes in bulk in a 2# vacuum-sealed pkg. from any large wholesale warehouse. The remaining yeast should be stored in a Tupperware container in the freezer and will last practically indefinitely.
HiGluten flour can also be purchased from a large wholesale food warehouse and comes in a 50# bag for about $12.
Milk can be substituted for the water and will make the crust darker and harder than when using water. I use water because I like a softer crust.
