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Carrot and Parmesan bread
lid (Hahabogus) wrote:
<If you make a nice loaf eventuually you'll want to make a lot more. If
there is only you then a ABM makes sense or if you have trouble kneading
or whatever. If you're in good physical shape it takes less time to make
a loaf by hand and you can make a lot of loaves at once.>
<snip>
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I dug up a recipe I had saved in my notebook for whenever I gave this a
try and wanted to see if you thought it was a good learning recipe.
White Bread
Makes 2 loves
5 1/2 to 6 cups all purpose flour
3 Tbs sugar
2 pkgs Rapid Rise Yeast
2 tsp salt
1 1/2 cups water
1/2 cup milk
2 Tbs butter or margarine
In large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt.
Heat water, milk, and butter until very warm (120 to 130F); stir into
dry ingredients. Beat 2 minutes at med speed , scraping bowl
occasionally. Stir in 1 cup flour; beat at high speed for 2 minutes,
scraping bowl occasionally. Stir in enough remaining flour to make soft
dough. Knead on lightly floured surface until smooth and elastic, about
8 to 10 minutes.
Divide dough in half. Roll each half to 12 x 7 inch rectangle. Beginning
at short end of each rectangle, roll up tightly as for jelly roll. Pinch
seams and ends to seal. Place, seam sides down, in greased 9 x 5 inch
loaf pans. Cover; let rise in warm, draft free place until doubled in
size, about 45 minutes. Bake at 400F for 25 to 30 minutes or until done.
Remove from pans; cool on wire rack. To Make whole wheat bread
Substitute 2 cups whole wheat flour for part of all-purpose flour.
Does this recipe sound ok and what kind of thermometer do you use to
check the liquid temp in this recipe? All I use is a meat thermometer.
Sorry for all the questions...
Clueless in Oregon, Helen (Thanks)
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