Big Red is the new stand mixer that I received for Christmas. I was determined to try out the different attachments as soon as possible so I decided to try my hand at bread. To avoid my inability to knead I usually make my bread in my bread machine, downside is that my bread machine only produces cylindrical loaves, not great for sandwiches other then Bologna. Now, with Big Red's help, I can make dough in a snap and it comes out looking like an actual loaf of bread. The part I liked most about this recipe was opening the fridge after a couple of hours to see two perfectly risen loaves of unbaked bread, the smell during baking was even better.
Ingredients- 6 to 7 cups all-purpose flour
- 2 tbsp sugar
- 3-1/2 tsp salt
- 3 packages active dry yeast
- 1/4 cup butter - softened
- 2 cups very warm water (120 F to 130 F)
Place 5 1/2 cups flour, sugar, salt, yeast, and butter in mixer bowl. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 20 seconds. Gradually add warm water and mix about 1 1/2 minutes longer.
Continuing on Speed 2, add remaining flour 1/2 cup at a time until dough clings to hook and cleans sides of bowl. Knead on Speed 2 about 2 minutes longer. Leaving dough in mixer bowl, cover with plastic wrap and a towel. Let rest 20 minutes.
Divide dough in half. Shape each half into a loaf. Place in greased 8 x 4 x 2 inch baking pans. Brush each loaf with oil and cover loosely with plastic wrap. Refrigerate 2 to 12 hours.
Preheat oven to 400F while letting dough stand at room temperature. Uncover dough and puncture any gas bubbles which may have formed. Bake for 35 to 40 minutes or until golden on top. Remove from pans immediately and cool on wire racks. Enjoy!
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