The Bread Spread

As requested, here is the recipe. Next month in enrichment, we are being taught a wheat bread recipe, so I'll have to pass that one along as well. And for those who inquired, yes, I do believe this is going to save me quite a bit of money in the long run.

Bread Making 101, by Lori Fleischer (credit where credit is due, always)

Now, these recipes depend on what kind of a mixer you are using. If you have a giant mixer like a Bosche, the 5 loaves recipe is for you. If you operate with a KitchenAid Mixer (like me!) you'll be using the 3 loaves recipe.

5 Loaves

2 heaping Tablespoons yeast

2/3 cup sugar

5 cups warm water (105-110 degrees)

5 teaspoons salt

2/3 cup shortening

2/3 cup powdered milk (non-instant)

bread flour

3 Loaves

1 1/2 Tablespoons yeast

1/2 cup sugar

3 cups warm water

1 Tablespoon salt

1/2 cup shortening

1/2 cup powdered milk (non-instant)

bread flour

(save 1 cup water and add the powdered milk and whisk well. Then add to yeast mixture with salt, shortening and flour.)

Put yeast and sugar in mixing bowl. Pour warm water over. Proof for 5 minutes.

Add: salt, shorting and powdered milk. Mix on medium speed. Gradually add enough flour to make a batter. (Same consistency of a cake batter.) Continue to mix about five to seven minutes until the flour is completely incorporated and the batter is smooth. This is an important step as it develops the gluten. Gradually add enough flour, 1 cup at a time, mixing well each time, until the dough leaves the side of the bowl. Continue to mix (on about speed 5 ish) for about 5 to 7 minutes. Put dough in a Pam sprayed bowl and cover to raise until double in bulk, about 1 hour. If you are using a KitchenAid, you can leave the dough in the mixing bowl.

Punch dough down.

Divide into 5 (3) pieces.

Form into loaves

place in greased 8x4x2 pans seam side down. Let rise until double - about 30 minutes.

Heat oven to 350 degrees. Place loaves on low rack so that the tops of the pans are in center of oven. Pans should not touch each other or sides of the oven. Bake 30 to 35 minutes or until deep golden brown and loaves sound hollow when tapped. Remove from pans. Let completely cool on rack before storing in plastic bag. Loaves can be frozen.