Today I made a couple of delicious loaves of bread. The recipe is from The Martha Stewart Cookbook: Collected Recipes for Every Day
. They are especially good right out of the oven, with a little butter or honey.
You will need:
2 cups milk
1/4 pound unsalted butter
1 teaspoon salt
2 tablespoons sugar
2 packages of active dry yeast
2/3 cups warm water
6 to 7 cups bread flour
1 egg, lightly beaten
Scald the milk in a small pot. Stir in the butter, salt, and sugar. Transfer to a large bowl and cool to lukewarm.
Dissolve the yeast in the warm water and add to the milk mixture. Mix 3 cups of flour into the liquid ingredients. Stir in the egg. Add 3 more cups of the flour and knead until smooth and elastic. Add more flour if necessary. Let rise in a buttered bowl covered in plastic wrap until doubled in bulk.
Butter two 9x5x3-inch loaf pans. Punch dough down, divide in half, form loaves, and place in pans. Cover with plastic and let rise again until the loaves almost reach pan tops.
Preheat oven to 350 degrees Fahrenheit. Bake for 40 to 50 minutes until browned and hollow-sounding when tapped. Remove from pans and cool on racks.
. They are especially good right out of the oven, with a little butter or honey.
You will need:2 cups milk
1/4 pound unsalted butter
1 teaspoon salt
2 tablespoons sugar
2 packages of active dry yeast
2/3 cups warm water
6 to 7 cups bread flour
1 egg, lightly beaten
Scald the milk in a small pot. Stir in the butter, salt, and sugar. Transfer to a large bowl and cool to lukewarm.
Dissolve the yeast in the warm water and add to the milk mixture. Mix 3 cups of flour into the liquid ingredients. Stir in the egg. Add 3 more cups of the flour and knead until smooth and elastic. Add more flour if necessary. Let rise in a buttered bowl covered in plastic wrap until doubled in bulk.
Butter two 9x5x3-inch loaf pans. Punch dough down, divide in half, form loaves, and place in pans. Cover with plastic and let rise again until the loaves almost reach pan tops.
Preheat oven to 350 degrees Fahrenheit. Bake for 40 to 50 minutes until browned and hollow-sounding when tapped. Remove from pans and cool on racks.
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