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Restaurant Recipe For White Bread
Preparation time: about 50-60 minutes. Makes 2 loaves of bread or
2-2 1/2 dozen rolls depending on portion.
Cooking Conversion Table
Ingredients:
1 package of yeast (1/4 ounce)
1/4 cup of warm water (about 110 degrees)
2 cups hot milk (or 1 can evaporated milk + 1/4 cup of water)
1/4 cup sugar
2 tablespoons melted butter
2 teaspoons salt
6 cups unbleached flour
Instructions:
In a sauce pan heat the milk over medium-low heat until hot (but do not boil)
Remove from heat and add butter, salt and sugar and stir to dissolve and cool to lukewarm
In a small bowl dissolve the yeast in warm water (110 degrees F) until bubbly (about 10
minutes)
In a large mixing bowl combine the lukewarm milk and yeast mixture with 2 cups of flour and
stir well
Stir in remaining flour 1/2 cup at a time, beating well after each addition until the dough begins
to leave the sides of the bowl (if this happens before all the flour is added, do not add the
remaining flour)
Note: flours vary in how they "behave" so add only until it has pulled together in the bowl.
Turn out onto a lightly floured surface and knead the dough until it feels smooth, soft and velvety
(8-10 minutes). If the dough is sticky, lightly sprinkle flour over it and then knead it
To knead the dough, place the heels of your hands on the front of the dough and push away,
rolling or folding the top of the dough back toward you. No need to be "heavy" or "rough" while
kneading.
Place the dough in a buttered bowl, turn over and cover with a damp cloth or clean kitchen towel
and place the bowl in a warm, draft free spot and let the dough rise until it doubles in size
Punch it down and put it back in the buttered bowl and turn it over and cover it again
Let the dough rise until it is almost double in size
You can bake the bread without letting it raise a second time but it will not have as fine a texture.
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