Translate

3/6/13

Good Old Homemade Bread Made Easily and Variations.

Today I baked long Pullman loaves and melted butter on the tops as they came from the hot oven.
Another grey cold and gloomy day here in Indiana!  It cheers me to get a couple of loaves of homemade bread going to perfume the house and warm my kitchen.  I had put this recipe aside to make and since I need 2 loaves today it will be just perfect.  I saw it back in July and am getting to it just now!  When I complete the baking I have more treasures to unpack from Grandma Powell as I stopped to visit her in Martinsville on my way home from Indianapolis.  I am adapting from The Iowa Housewife: Fleischmanns Master Bread Dough.  http://iowasue.blogspot.com/2012/03/fleischmanns-master-bread-dough.html  This is their link should you want to visit the sisters Sue and Myrna who write this wonderful blog.

Ingredients for Master Bread Dough:

6 - 6 1/4 C. bread flour (I use King Arthur Organic Bread Flour.) or good all purpose flour
3 T. sugar
2  scant T. rapid rise instant yeast ( or 2 pkg. instant yeast)
2  t. salt
1 1/2 C. water 120 degrees F
1/2 C. milk 120 degrees F.
2 T. room temperature butter

Combine in a mixer bowl 2 1/2 C. flour, sugar, yeast, and salt and whisk to combine.  Heat the water, milk, and butter to 120 degrees F.  Gradually add the warm liquid to the dry ingredients and beat 2 minutes at medium high speed.  Scrape the bowl.  Add 1/2 C. flour and beat another 2 minutes. Change to the dough hook and add enough of the remaining flour to make a soft dough that does not stick to the sides and bottom of the bowl. Knead for 5-6 minutes using the hook. 

Cover the bowl with a clean tea towel and set to rise in a warm spot for 30 minutes.  Meanwhile butter and flour two loaf pans.  Set them aside.  Preheat the oven to 400 degrees F.

Divide the dough into two equal portions.  Shape loaves as desired and bake for 30 minutes.  Remove from the pans and cool on  a rack.  I always slather to tops with soft butter and let it melt down the sides of the loaves.  I only wish you could smell this bread too.  There is just nothing like the yeasty aroma of fresh baked bread.  Makes any day better.

VARIATIONS;

Loaves:  (1 1/2 pound)  Roll 1/2 of the dough to 12" x 7" rectangle.  If using 8 1/2" x 4 1/2" pans begin at the short end and roll up as a jelly roll and pinch the ends to seal.  Since I made Pullman loaves I rolled the long ends.  Either way place the loaves seam side down and Pinch the ends under to seal them.  Cover and let rise until doubled.  25-30 minutes.  Bake at 400 for about 30 minutes.

Hearth Braid:  Divide 1/2 of the the dough into 3 equal pieces  about 8 ounces each.  Roll into 16" rope.  Braid on a buttered baking sheet.  Cover and let rise until double, about 30 minutes.  Beat 1 egg and 1 T. water and brush over the braid.  Sprinkle with sesame or poppy seeds and bake at 400 degrees for 25-30 minutes.  Remove to a rack and cool.

Pizza:  Grease a 14" or 2-12" round pizza pans.  Roll out 1/2 of the dough to fit the prepared pans.  Top as desired.  Bake at 400 degrees for 20-30 minutes until done.

Rolls:  Using 1/2 of the dough shape into 10-12 equal portions and place in a 12" buttered pan.  Cover and let rise until doubled.  For dinner rolls, top with egg and water mixture as above.  Sprinkle with seeds.   For onion rolls top with egg mixture and sprinkle with 2 T. instant minced onion.  For either variety bake in a preheated 375 degree oven for 20-25 minutes, until done.  Cover with foil the last 5 minutes to prevent over browning if necessary.

2 comments:

Sue said...

Hi, Diane. Your loaves looked great! What size were your pans? I do bake loaves in some 4 x 12" pans.
Sue

Diane Cosby said...

Hey Sue,
These are 4" x 12" pans. I make regular loaves too but I like these a lot. They make nice sandwich rolls too. I like to cut about a 6" length and split, toast, and use for big tenderloin sandwiches. Just add the b-l-t, pickles and onions. Mmmmm.
Thanks again,
Diane