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Prep Time: 180 Minutes Cook Time: 30 Minutes |
Ready In: 210 Minutes Servings: 5 |
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This is my favorite bread recipe (for white bread) It makes wonderful bread bowls for soup. This makes 4 loaves but can easily be halved. I've made half of it into loaves and half into breadbowls too. Ingredients:
2 cups hot water |
1 cup powdered milk (instant) |
2 cups cold water |
2 tablespoons yeast |
1/2 cup sugar |
4 teaspoons salt |
1/3 cup shortening |
2/3 cup mashed potatoes (i use instant ,or you can sub with 1 egg if you'd rather) |
10 -12 cups flour |
Directions:
1. Stir milk powder and hot water together till well mixed.
2. Add cold water and now it should be cool enough for yeast, add yeast.
3. Then add sugar, salt, shortening, and potatoes one at a time.
4. Add flour 2 cups at a time till you get a soft but not sticky dough (you may not need all the flour).
5. Mix well or knead for about 5 minutes or till elastic.
6. Place in a bowl that has been lightly sprayed with pan spray and cover with a towel and let rise 1-1/2 hrs or till doubled.
7. Punch down let rise 1 hours.
8. Punch down and divide into 4 loaves or bread bowls or whatever.
9. Place in greased pans or on a greased cookie sheet.
10. Let rise 1/2 hr and bakein 325 oven for 30 min or till bottom sounds hollow when thumped.
11. For raisin bread add 1 cup of raisins mixed with 1-2 t cinnamon per loaf, it makes great toast! My mother always plumped the raisins by soaking them or boiling them for a few minutes first.
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