Recipe: Tender Bread
2-1/2 cups very warm water
1/3 cup dry milk solids
1/2 cup margarine
1/2 cup honey
1 tbsp salt
2 tbsp yeast
7-8 cups flour
Place very warm water in mixing bowl with salt, margarine and honey. Temperature should be no lower than 120° F. Add two cups of flour, powdered milk and yeast. Beat with electric mixer at medium speed until well blended. Add 1 more cup of flour and beat well again. Gradually add remaining flour using a wooden spoon when too stiff to use electric mixer. Mix until dough pulls away from bowl. Place well-kneaded dough in bowl, turning so top is greased. Cover with dish-towel and place in dishpan with hot water in bottom. Let rise until doubled. Punch dough down and return to floured surface. Knead a little to be sure all air bubbles are removed. Shape into 2 loaves and place in well greased loaf pans. Let rise again in same fashion in dishpan for about 35 minutes. Bake at 375° F for about 35 minutes. If the bread browns too soon, place aluminum foil over top of loaves. Turn out loaves onto cooling racks immediately and cover lightly with towel. Note: For white loaf, use unbleached flour. For a light whole wheat loaf, use 2 cups whole wheat flour. For a combination loaf, use 2 cups whole wheat flour and 2 cups medium rye flour. Also 1 cup of oats may be used and 2 tablespoons wheat germ. |
