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Friday, November 28, 2008

White Bread

This recipe uses a different method for activating the yeast, and makes it soooo much easier. The bread is ultra soft with a nice thin crispy crust.

4 c. flour
2 T. yeast
1/3 c. sugar
1 T. salt
3 c. hot tap water (as hot as the tap will let it get; it should be too hot for you to keep your finger under)
1/4 c. oil

1. Mix flour, yeast, sugar, and salt together with fork.
2. Add the hot water and oil to the dry ingredients. Mix with a fork until thoroughly blended.
3. Add more flour (about a 1/2 to 1 cup at a time) and stir just until dough starts to pull away from the sides of the bowl. It will still be quite sticky, so flour up your hands.
4. Turn the dough out onto a floured surface. Knead the dough, adding flour (this time by handfuls) until the dough is reasonably easy to handle. Knead for about 10 minutes. (Avoid adding more flour than is needed to keep the dough from being tough.)
5. Spray your mixing bowl down with a light coating of oil. Tuck the dough into a ball and set in the bowl. Cover with a cloth and allow dough to double in size.
6. Cut in half and form each half into loaves. Set in greased pans and let rise until loaves reach the tops of the pans.

7. Bake in 375-400 degree oven for 1/2-hour.
8. While cooling, grease tops of bread with butter.

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