2 loaves of bread recipe

By Elizabeth Yetter. Bread Baking Expert

This fundamental two loaf white-colored bread may be the among the easiest recipes for those beginners to understand. The recipe uses all of the fundamental bread ingredients: flour, milk, water, yeast, sugar, and salt. It may be offered fresh from the oven or frozen for later. Since it is this type of fundamental recipe, you may also test out it with the addition of a mug of raisins, nuts, or any other flavorings into it.

  • 1 cup milk
  • 2 tablespoons of butter
  • 1/2 cup tepid to warm water
  • 2 packages active dry yeast
  • 2 tablespoons of sugar
  • 1 tablespoons of salt
  • 1 cup of tepid to warm water
  • 6-7 glasses of unbleached bread flour

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  1. Heat 1 cup of milk and a pair of tablespoons of butter in a tiny saucepan over medium heat. Remove from heat once the butter is melted. Put aside to awesome.
  • Pour 1/2 cup of tepid to warm water right into a normal size bowl. Gradually pour yeast into bowl while stirring. The continual stirring while adding the yeast may prevent the dry yeast from clumping. Set the bowl of yeast water aside for around a few minutes when you focus on the following 2 steps.

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    1. Inside a large bowl, add sugar, salt, and 1 cup of tepid to warm water. Mix.
  • Look into the small saucepan of milk and butter. When the contents are warm to touch, pour the liquid in to the large bowl and blend.
  • Pour the yeast water in to the large bowl. It is crucial that the batter is warm, not boiling hot. Hot liquid, like the milk you heated, will get rid of the dry yeast and stop the bread from rising.
  • Begin mixing within the unbleached bread flour, single serving at any given time. Through the fifth cup of flour, the dough will start to get stiff and it'll be a challenge to combine it with the wooden spoon. Turn dough out onto a floured board and start to knead the dough. Continue adding more flour and kneading the flour in to the dough before the dough is smooth, not sticky.
  • Next, grease a sizable bowl with butter. Place the dough in to the bowl after which turn the dough over to ensure that the top dough has become buttered. Cover the bowl having a kitchen towel and allow the dough rise at 70 degrees until double in dimensions or about one hour.
    1. Punch lower dough. Transform it out onto a floured board and knead out all of the bubbles for around a few minutes. Divide the dough in two and form each half right into a loaf by moving the dough right into a rectangle. Roll the dough up just like a jellyroll. Pinch seam closed. Pinch and tuck edges underneath the loaf.
    2. Preheat oven to 375 levels F. Butter two loaf pans. Spread an easy layer of yellow cornmeal around the loaf pans, if preferred. Set loaves in pans, cover with kitchen towel, and permit to increase until double in dimensions or about 30 minutes.
    3. Bake bread for around forty-five minutes or until golden brown. Remove bread from oven and switch out loaves onto a rack or perhaps a clean kitchen towel. Let it awesome before cutting.

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