Recipe Index


Monday, June 28, 2010

Basic White Bread (not meant for wheat-no gluten)

This recipe  was developed and demonstrated to me during a Relief Society Sister's Conference by Shale Rulewicz of Tupelo ward.  It's an easy bread to assemble.  You don't need a rolling pin, you just use your fingers.  It's slightly sweet, so you can adjust the sweetness to your liking.  We like to use this dough for a "chocolate roll" with Nutella as the spread.  Instead of folding it accordion-style, you can spread the Nutella on the flattened dough and roll it up like you would a jelly roll, pinch all the edges closed and bake it for about 30 minutes.

6 1/2 cups Bread Flour
2/3 cups sugar
2 tsp salt
1 pkg yeast (1 TB)
2 1/2 cups warm water

Spray 2 loaf pans with non-stick spray.

Mix yeast and warm water and small amount of sugar to let yeast proof.

Mix bread flour, sugar and salt together in food processor with dough blade.  While processor is running, pour yeast/water mixture and pulse 10 times.  Place dough in greased bowl and allow to rise until double (I always use the quick rise method in the stove with the bowling water so it rises in about 45 minutes), usually 2 hours.  

Then punch down and divide into 2 loaves worth.  Rub butter on counter and using hands, spread dough into large square (about 10x10).  Rub melted butter on top of dough and using a pizza cutter, divide the dough into three 3 1/2" strips (width of the loaf pan you will use).  Using fan folding method, pick up each strip and place in bread pan (sitting the fan up, not stacking).  Repeat with other dough.  Let rise another hour.  

Bake in preheated 350 degree oven for about 30-35 minutes (until browned on top and a hollow sounding tap on bottoms.

Submitted by Angela Reed

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