"THE-WHITER-THE-BREAD-THE-SOONER-YOU'RE-DEAD" BREAD
By Deb Vaughn
Don't lecture me or smack my hand with a cyber-spoon. :^) This still makes the best, lightest bread. If my grandparents all lived to be well over 90 years old and ate white bread, I figure I'll beat the odds too.
Mix and let proof:
- 3 Tbsp yeast
- 1 cup warm water
- 1/4 cup sugar
ADD and stir well:
- 1 can evaporated milk, plus that can of warm water
- 1/4 cup melted butter
- 1 1/2 Tbsp salt.
Scrape mixture into a large stand mixer like a Kitchen Aid.
With mixer on medium speed, begin adding flour, a cupful at a time, until dough is thick, smooth and elastic, up to a total of 11-12 cups.
Scrape dough out of bowl onto a large floured surface. Knead about 5 minutes with your hands, then place dough in a greased bowl. Turn dough to be sure the top is greased, cover with a cloth and let rise. Punch dough down once when doubled in size. After second rise, knead into loaves on a floured surface and allow to rise in oiled pans.
Bake at 425 for 30 minutes. Makes 3 huge or 4 large loaves. Dough is also quite adaptable to the following recipes:
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