My Recipes

Yield: 2 full loavesAuthor: DeeDee Baker

The Bakery's Best Bread

prep time: 2 hour and 15 minscook time: 35 minstotal time: 2 hours and 50 mins

ingredients:

• 1/2 cup very warm water
• 1 TBSP instant yeast
• 1 tsp sugar
• 4 cups flour
• 1/2 cup dry milk
• 1/2 cup sugar
• 1 tsp salt
• 1 TBSP dough enhancer
• 1 TBSP lecithin granules
• 1/4 cup oil
• 1-2 cups hot water

instructions:

1. In a glass 1-2 cup glass measuring cup, stir the yeast and 1 tsp sugar until dissolved. Place in warm area to rise. Meanwhile, put the dry ingredients in a mixer bowl and mix. When the yeast mixture has at least doubled, pour it into the dry ingredients, add the 1/4 cup oil and begin mixing. (Using the dough hook of a stand mixer, or a wooden spoon if mixing by hand.) Add the 1- 2 cups of water as needed, to make the dough elastic and pulling away from sides of bowl. Add flour if dough is too wet, but remember that it's better for the dough to be too sticky than too dry! Let the dough rise for about an hour in a warm, dry place. It should at least double in size. (I do not cover my dough.)
2. When it has risen, divide the dough in half. (I use a kitchen scale with a paper plate that i spray with oil to weigh the loaves. I like the loaves to weigh 1 1/2 lbs each.) Shape each half into a loaf, making sure to pat to release any air bubbles. Place loaves in lightly greased loaf pans and allow to rise for about an hour, or until about double in size. Preheat the oven to 350.
3. Bake the loaves for 30-35 minutes at 350. Check for doneness by poking a knife or skewer in the center and making sure it is not doughy when pulled out. Butter the tops when removed from the oven and allow to cool for about 5 minutes before turning the loaves out onto wax paper. Wrap each loaf in wax paper, and store for about 5 days unrefrigerated, about a week refrigerated, about 2 weeks frozen.

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