Hi All,
If you have a bread machine that makes at least a 1.5 lb
loaf you can make this bread. I have never bought bread
from the store and have been making this recipe for 40
years. I started making it as a little girl when I would
spend summers win Connecticut with my grandparents. My Nana
taught me how to make this bread and for years I made it
totally by hand. Now that the arthritis has caught up with
me, I have to use the bread machine to do the kneading. I
adapted the recipe after my husband bought me the first
machine that only made a 1 lb loaf and again after I got
the Oster that makes a
1.5 lb loaf. There is not a holiday or special occasion that
goes by that some family member calls and asks if I can
make the bread.
I do variations by adding different items to the dry
contents. I make dill bread by adding 4 Tbls of dried dill,
Herb bread by adding 1.2 tsp of various herbs, etc. The
family favorite is the dill and the plain white, so that is
about all I make any more.
Anyway, everyone have fun with this and let me know how it
goes. Just click on the link below and it will take you the
directions with photographs.
Blooming Rose [email hidden] www.hernlund.com
Bread Machine Country White Bread
This Recipe is made in an Oster 1 ½ lb loaf bread machine
using only the dough/pizza setting
Wet Ingredients: 12 - 13 oz whole (not skim or 2%) milk
2/4 oz butter (1 1/2 tbsp), cold 1 egg, slightly beaten
Dry Ingredients: 4 cups flour (1 lb, 6 oz) 1 1/2 tsp salt 1
1/2 tbsp sugar
Yeast: 2 tsp active dry yeast
Using pan spray, grease 2 large (12L x 4.5W x 3H) bread
pans. If using regular size bread pans, this recipe will
make 2 loaves and you will need 4 greased pans. Place mixing
blade in bottom of mixing pan. 12 oz Whole Milk Milk Temp
110 - 115' Wet Ingredients in Pan Chop butter into small
pieces and place in bread machine pan. Slightly beat egg and
add to pan. Heat 12 - 13 oz of whole milk to 110'-115' (use
thermometer to accurately read temperature) and add to pan.
Place flour into pan over wet ingredients and smooth out top
by tapping sides of pan. Sprinkle sugar and salt over flour.
Make small well in center of flour and pour yeast into well.
Place pan into bread machine and select dough setting. (You
only want the machine to mix dough, not cook it).
When bread dough comes out of bread machine, heat oven to
350' and place rack one level below the middle of the oven.
Turn dough out onto un-floured, clean counter and allow to
rest 5 minutes. Vigorously hand-knead dough for about 5-10
minutes. If making 2 loaves, divide dough in equal halves.
Roll out Dough in either jelly-roll style or twist style
Jellyroll style: Using rolling pin, roll dough out to 12"
wide x 1/4" thick rectangle or size that will fit your pan.
Starting at long edge, roll dough jelly roll style. Twist
Style: Using hands roll dough into 24" long rope. Fold in
half and twist into 12" long loaf.
Place dough into greased pan, squeezing length into pan
(jelly roll loaf into pan seam side up) and flip loaf over
to coat all sides and jelly roll seam at bottom of pan. (See
picture - Dough in Pan to Rise). Place second greased bread
pan upside down on top of loaf pan and place oven proof
weight on pan. Place in warm area, (preferably on top of
stove while oven is heating or on top of stove with hood
light on) and allow to rise for 40 minutes. Do not remove
covering pan or weight Cover & weight are used to prevent
the loaf from mushrooming out of pan and to create a
perfectly shaped loaf of bread
Place in center of oven rack and bake for 20 minutes. (See
picture - Pan in Oven to Bake) Open oven pull out rack and
remove weight and covering pan. Return rack and Bake another
10 minutes for browning of crust. Remove from oven and
immediately turn out onto wire rack and place rack on top of
one of the bread pans to allow air to circulate around loaf
and allow to cool 15 minutes before slicing. Follow these
simple directions and you will produce a perfect loaf of
bread every time.
Please note:
The temperature of the kitchen will affect the loaf of
bread. If the kitchen is too cold your dough will not rise
properly. I suggest that you turn your oven on before
starting your bread and allow it to warm up the kitchen.
Likewise, in the summer, you do not want the cooler to be
drafting into the kitchen and causing the bread dough to
fall or the humidity to cause the same result.
Just be aware of the conditions in the kitchen and adjust
accordingly.
--
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