Country white bread - country living

2 loaves

Ingredients

Quantity Ingredient
2 cups Milk
1 pack Active dry yeast
3 tablespoons Sugar
¼ cup (1/2 stick) butter
1 teaspoon Salt
4 cups To 5 C unsifted all-purpose flour
1 large Egg
1 tablespoon Water
1 teaspoon Sesame seeds (opt.)

Directions

1. In small saucepan, heat milk until bubbles form around side of pan.

Remove ½ C milk to small bowl. Set aside to cool to 110' to 115'F, then stir in yeast and 1 T sugar. Let mixture stand until foamy-5 minutes.

2. Meanwhile, add butter to remaining milk in saucepan; heat over low heat, stirring, to melt butter. Pour milk and butter mixture into large bowl; set aside to cool to 110' to 115'F.

3. Add remaining 2 T sugar, the salt, the yeast mixture, and 3 C flour to milk mixture; with wooden spoon, stir to blend completely.

Stir in enough additional flour to make dough manageable.

4. Turn dough out onto floured surface. Knead dough, adding more flour, if necessary, until smooth and elastic-8 to 10 minutes.

5. Wash, dry, and lightly oil mixing bowl. Place dough in oiled bowl, turning to bring oiled side up. Cover with clean cloth; let dough rise in warm place, away from drafts, until double in size-about 1 hour.

6. Grease two 8½ by 4 ½-inch loaf pans. Punch dough down. Turn out onto floured surface and cut in half. Shape each half of dough into a 9-inch loaf. Fit dough into greased pans and cover with a clean cloth. Let rise until double in size-about 35 minutes.

7. Heat oven to 350'F. In small bowl, beat egg with water to make egg wash. Brush loaves with egg wash and sprinkle with sesame seeds, if desired. Bake loaves 25 to 30 minutes or until golden brown and breads sound hollow when tapped on top. Remove loaves from pans and cool to room temperature on wire rack before cutting.

Country Living/May/91 Scanned & edited by Di Pahl & <gg>

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