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- Old
Fashioned Bread
This is a bread for bread lovers,
it’s a bread similar to what people had made in the old
fashion brick oven that was found in most peoples back yard many
years ago.
It is a firm bread but with
great taste and texture, it is especially good when served hot
right from the oven with butter and jam. This recipe makes six
loaves but you can break it down to two loaves just by dividing
by three.
4 ½ pounds all purpose
flour
1 teaspoon salt
1 cup oil
½ pound sugar
1 ounce dry yeast
6 cups warm water
In a stainless steel bowl place
your yeast and 2 tablespoons sugar with 1 cup warm water and
let the yeast work, when the yeast starts to rise you know that
it is ok to use and that your bread is going to rise properly.
In a 10 quart mixing bowl place
your flour, salt, sugar, oil, yeast you had started and 5 cups
warm water. Mix on low speed using a dough hook on your mixer
until well blended, then mix on second speed for about four minutes,
at this time you should have a nice well textured dough, if the
dough seems too dry to you just add a little more water and mix
for about one more minute.
Remove dough from mixer and
divide into 24 ounce balls well rounded and tight, let them stand
for 5 minutes on table covered with a towel, at this time grease
your bread pans, take a ball of dough and flatten it removing
any air in the dough (don’t get too rough with it) flap
the bottom part of the dough up to the middle and the top of
the dough in to the middle and press it down then fold it in
half again and with the heal of your hand seal the seam of the
dough, (it should look like a six inch hoagie bun) now place
it in a well greased bread pan with the seam on the bottom and
let it rise under a towel until it is double in size.
In a preheated 350 degree oven
place all your loaves of bread and let it bake for 20 minutes
then rotate it and let it bake for another 20 minutes, remove
from oven and remove from pan, let it cool on a wire rack, even
a refrigerator rack is good.
When it is cool enough to cut
“enjoy it”.
The Author:
Andrew Krause is a Chef and
Pastry Chef for over 30 years, at persent I own a Gourmet Bakery
called The Cheese Confectioner. You can visit my site at http://www.andies.cashhosters2.com
Source: ArticleCity.com |
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