All we ask is a warm, crisp brown loaf of bread, cooling on a rack in the kitchen. We have had the fun of mixing, kneading and watching to dough rise. We have sniffed the heavenly scent of making bread, and now, we are ready for the treat of treats, the crust, sliced warm from the loaf, butter melting as it touches the slice. Now we can wait for the rest of the loaf to cool before we slice it.
If you have never baked with yeast, there is fun in store for you. Never believe that it is difficult; nor do you need to freak out. The knack for making bread is easy to acquire. Just use a tested recipe, be sure the yeast is fresh, the flour is of good quality and go for it.
You will soon learn to judge the temperature of yeast mixtures and to know the feel of the dough as it is kneaded into a smooth, elastic ball; either under the heels of your hands or with the use of the dough hook on your mixer. When you have acquired the feel you will be able to surprise your family and friends with rolls, buns, breads and coffee cakes of your own making.
Don’t forget about the hot-roll mixes that are on the grocer’s shelf. These mixes make fine rolls and bread, and, with a few extra touches, fancy sweet rolls, rings and braids
Quick breads–biscuits, muffins, pancakes, waffles and doughnuts are all favorites in American homes. There are mixes for biscuits, capable of wide variation, from coffee cake to pancakes, and there are special mixes for muffins, waffles, pancakes and even doughnuts.
When you’re in the mood to get out the mixing bowl and begin at the beginning, you will love tested recipes for such unusual breads as buttermilk pancakes, banana doughnuts, dessert waffles and others.
When making quick breads there are a few things to remember:
When adding liquid ingredients to dry, stir only enough to dampen the dry ingredients. Over stirring or beating causes ugly tunnels to form inside the loaf or muffin and makes for uneven rising, so the loaf or muffin is lop-sided or peaked.
If waffles stick, either the waffle baker was too cold at the start, or there wasn’t enough shortening in the recipe.
Put greased muffin pans in the oven and let them get sizzling hot before spooning in the batter–you will get bigger muffins.
Go ahead—try a recipe—and have fun!
1 cup milk
3 Tbsp sugar
2 1/2 tsp salt
6 Tbsp shortening
1 pkg yeast
1 cup warm (not hot) water
6 cups sifted flour
Scald milk; stir in sugar, salt and shortening; stir until sugar dissolves; cool to lukewarm. Sprinkle yeast on the water; stir until dissolved. Add milk mixture. Stir in 3 cups of the flour; beat until smooth. Stir in remaining flour. Turn out on a lightly floured board and knead until the dough is smooth and elastic and does not stick to the board. (or use the dough hook on your mixer). Place in a greased bowl; brush top of dough with melted butter.
Cover with a damp cloth; and let rise in a warm place 80 to 85 degrees, until doubled in bulk, about 1 hour.
Punch the dough down; turn out on lightly floured board. Divide dough. Shape into two loaves; place in greased 9×5 inch loaf pans. Cover with a damp cloth; and let rise in a warm place until the center of the dough is slightly higher than the edges of the pans. Preheat oven to 450 degrees. Bake bread for 50 minutes to 1 hour–or until golden brown. Remove from pans immediately and cool on a rack. Makes 2 loaves.
For more bread recipes visit: ruddysrecipes.blogspot.com