So, I was making peanut butter pots de creme (recipe coming soon to a blog near you) and I ended up with 8 egg whites left. I really didn’t feel like making an angel food cake, or a pie or…
I decided to make pavlova. Continue reading
I usually do whole wheat but once in awhile there is just nothing like a loaf of white bread, fresh out of the oven. When my dad was alive it was almost like he had an internal radar, I would pull a loaf out of the oven and he would knock at my door…He loved the heels so by the time he left my house and the bread had cooled, he and I had had a lovely chat and the bread had no heels at either end!
Thank God we get to keep our memories even after our loved ones are gone. The are priceless aren’t they??
Soft, old fashioned white bread for toast, sandwiches or just hot and fresh, oozing with melted butter.
- 1 cup milk warm to the touch (or, if you have ALOT of sour milk..use sour)
- 2 tablespoons sugar
- 1/4 teaspoons ginger (it is a yeast activator, you wont taste it.)
- 2 teaspoons salt
- 2 tablespoons unsalted butter, room temperature
- 2 pkg dry yeast
- 1/2 cup warm water
- 5-6 cups white flour
- Stir the sugar, salt and butter into the warm milk.
- Sprinkle yeast, ginger and a pinch of sugar on the water.
- Stir to disolve and let it stand until bubbley.
- Add to milk mixture with 3 c flour.
- Beat at medium speed about 2 minutes or until batter is smooth.
- Add enough remaining flour to form a dough that leaves the sides of the bowl.
- Turn on to lightly floured surface, cover and let rest 10 minutes.
- Knead until smooth and elastic-about 10 minutes.
- Round up into a ball and oil all sides.
- Place in a lightly oiled bowl and cover with a tea towel.
- Let rise in a warm place until doubled about 1 1/2 hours. (The inside of the oven with the light on is perfect).
- Punch down.
- Cover and let rise again until doubled, about 30 minutes.
- Knead lightly and divide into 2 equal parts.
- Shape into loaves and place in oiled bread pans.
- Oil the tops. Let rise until almost doubled, and bread is rounded above the pan, maybe 30-45 minutes.
- Bake at 375 for 30 minutes, or until loaves sound hollow when tapped on the bottom.
- Cool in pans for 5 minutes, remove from pans and finish cooling.
- If a soft crust is desired cover loaves with a clean tea towel during the cooling process.
Â© 2012 Marye Audet Please do not copy images or recipe except for personal use