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Step By Step Bread


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Ok Ladies here it is...

 

This recipe is the one I use.. this is just to show you the basics.

Makes 2 large loaves

 

Ingredients

 

1/2tbs salt

1/4 cup sugar or honey

1/3 cup vegetable oil

1tbs yeast

2 1/2 cup warm water

3 cups wheat flour

4-4 1/2 cups white flour (some for mixing some for sprinkling on counter.

 

At this house. First you have to grind the wheat. (wouldn't have to but since we ran out of already ground.. we have to) (1st pic)

While kids are finishing grinding wheat I assemble all my ingredients and measuring cups/spoons.

(2nd pic)

 

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Put dough on floured surface and sprinkle flour on the top and flatten out. I knead the dough with my knuckles and fingers-some knead with the heal of their hands- (pic1) Fold the dough in half (pic2) pat some of the flour off and rotate 90 degrees(pic3) and knead again. Knead the dough for approx 5 min.(kneading, folding, rotating) And form the dough into a ball. (pic4)

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Re-knead each half and form into loaves. (pic1)

 

Butter 2 bread pans (pic2) and place loaves into pans. I slice my loaves diagonal . (just to give a place for the butter to melt later LOL) (pic3)

 

Set aside for the second rise and re-cover with heated dampened cheese cloth. (pic4) Second rise 45 minutes or until they have doubled in size.

 

 

Side Note – I set my bread dough on the side of the fire place or on the top of the stove in cold weather. Here I have it on the stove so if its not rising like it should I can crack the door to the oven open and turn it on for a few minutes allowing the heat to help the bread rise.

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OK here we go.. I posted the recipe in an earlier thread but it might be a good idea to put it here too..

 

Never Fail Bread

2 Cups Hot tap water

3 T yeast

2/3 c. sugar

2 t salt

1/4 c. oil

5-6 c. bread flour

 

 

put hot water in a bowl, dissolve sugar and salt, sprinkle yeast on top,

let sit til bubbly. about 20 mins. Add oil, then flour, 1 C at a time. Knead 3-4 mins and let rest 15 mins.

Knead 1 more time and put into a greased bowl turning to grease other side.

cover w/ clean tea towel. let rise til doubled. punch down and divide in 2 equal parts. form into loaves and place in greased loaf pans,

oil tops cover and let rise 1 hr.(covered) bake in a preheated 325 oven for 30 mins.

 

 

Picture 1 - assemble ingredients

Picture 2- placing hot tap water in bowl

Picture 3- stir in sugar and salt to dissolve

Picture 4- sprinkling yeast

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Picture 1- Bubbly Yeast

Picture 2- Pouring Oil into Yeast and stirring

Picture 3- Adding Flour

Picture 4- stirring in flour

Picture 5- Dumping out onto a floured board

Picture 6- Bad shot of me kneading the bread (ds thought and action shot was needed here.)

Picture 7- Done kneading bread is smooth and not sticky

Picture 8- Put into a greased bowl and turned to grease top

Picture 9- Covered with a clean towel to Rise until Doubled

 

 

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Picture 1- Doubled in Size

Picture 2- Punching it down

Picture 3- Dividing it in half

Picture 4- Shaping the halves into loaves (or you can shape it into rolls at this time)

Picture 5- Oiling the loaf pans.. (I used spray oil but you can use butter or shortening as well)

Picture 6- Putting the loaves into the oiled pans

Picture 7- Covering with towel to let rise until doubled

Picture 8- After Rising they are ready to go into the oven at 325' for 30 minutes.

Picture 9- In the oven

Picture 10- After 30 minutes they should be a nice golden brown and sound hollow when tapped

Picture 11- Butter or oil the tops for a softer crust

Picture 12- Set on wire racks to cool and it's ready to eat!

 

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OK, here's my go. I made dinner rolls with our spaghetti tonight. Jewlz was sweet enough to let me post on here as well:

 

The recipes & cast of ingredients:

 

Dinner Rolls

 

1 (1/4-ounce) package dry active yeast

1 cup warm water, about 110 degrees F

1/2 cup sugar

1 egg, beaten

2 teaspoons salt

1 cup milk, scalded but cooled to warm

4 ounces melted butter, plus 2 ounces (I used margarine)

5 cups flour, plus more, as needed

 

 

In a standing mixing bowl with dough hook, dissolve yeast in warm water. Let sit until lightly foamy, then stir in sugar and add egg, salt, warm milk, and 4 ounces of butter. Slowly add 5 cups flour, adding more as needed to make an elastic dough. Mix well, then roll out to floured surface and knead dough for about 5 minutes.

 

Place dough in buttered bowl, cover with towel, and set in a warm place to rise until double in bulk, about 1 hour.

 

Lightly oil the muffin pan. Punch down dough and form dough into 1-inch balls. Place 3 balls in each muffin tin. Fill muffin pan, cover with towel, and allow to rise an additional 1/2 hour.

 

Preheat oven to 425 degrees F.

 

Brush with remaining melted butter. Bake in preheated oven for 10 to 15 minutes, until golden brown.

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1- the scalded milk cooling

2- Adding yeast to the mixer bowl

3- Adding the water to the mixer bowl

4- Dissolving yeast

5- Adding sugar

6- Adding egg

7- Adding salt

8- Adding milk

9- Adding melted margarine

10- Adding flour

 

(This whole time -5 through10- the mixer has been running)

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11 & 12- more shots of the dough being mixed

13- Dough plopped on a floured counter with dough sprinkled on top

14- Kneading the dough. Grabbing the side of the dough farthest away, pull it towards you & fold over the rest of the dough

15- Push dough down with the heels of your hands

16- Dough turned one quarter turn

17- Repeat step 14, keep repeating steps 14-16

18- Melt about a tablespoon of butter or margarine in a bowl

19- Using a paper towel, wipe the melted butter around & up the sides of the bowl, until your bowl is well-greased

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20- Put your kneaded dough into the bowl, turning over once to be sure all sides are coated with butter

21- Cover with a towel & let rise in a warm spot for 1 hour

22- Generously spray or oil your muffin tins (I use 2 12-ct tins which yields 24 rolls)

23- Punch down the dough

24- Pinch off a bit of dough to make about a 1-inch ball

25- Rolls the dough between your palms to form a ball

26- The dough ball

27- Placing balls into each muffin cup, 3 per cup

28- The filled tins before the second rise. Cover them with a towel & allow to rise again, this time for 30 minutes

29- After the second rise

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30- I had to throw my pastry brush away last time I made these & just haven't gotten around to replacing it yet. So I spooned my melted margarine over the unbaked rolls.

31- The rolls after being drowned in margarine (YUM!). I baked mine for about 12 minutes.

32- Mmmmmm..... Fresh out of the oven

33- Ready for the table. See how they pull apart into 3 sections? DELICIOUS!!!

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