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Ingredients: (Makes 3 Loaves)
Group 1
Milk – 3/4 cup
Water – 2 1/4 cup
Group 2
Sugar – 1/4 cup
Salt – 1 tsp
Margarine – 1/3 cup (2.75 oz by weight)
Group 3
Water – Lukewarm – 1/4 cups
Traditional Yeast – 2 1/4 tsp
Sugar – 1/2 tsp
Flour – 1st add – 2 3/4 cups – (13.75 oz)
Flour – 2nd add – 3 cups – (15 oz)
Flour – 3rd add – 3 1/4 cups – (16.25 oz)
Directions
In a large glass bowl:
Combine Group 1 ingredients and scald (about 180 degrees f) in microwave
Add Group 2 ingredients to the bowl, stir to dissolve
Cool mixture until lukewarm
In a second bowl:
Combine Group 3 ingredients, stir to combine
Let stand for 10 min, then stir well
Add this mixture to the mixture in the large bowl
Add first batch of flour to the bowl, and beat to combine
Add second batch of flour to the bowl, stir to combine
Add 3/4 of third batch of flour, stir to combine
When no longer able to easily stir, turn out onto a flour covered worksurface and begin to kneed to incorporate the flour
Work into a dough, adding as much of the remaining flour as needed a bit at a time
Kneed dough for 15-20 min by hand. Dough should be soft and smooth
Place needed dough in greased bowl, turning dough in bowl to get dough fully coated in grease
Cover bowl with damp, clean cloth and allow to rest at room temp until dough doubles in size, about 1 – 1.5 hours depending on room temp, yeast age etc.
Knock down the dough, and gently kneed again for about 1 min.
Divide dough into portions, I use 24 oz for a standard 8 x 4 x 2.5 pan.
Gently roll into balls and cover with moist towel or plastic wrap, let rest 10 min
Gently shape the balls into loaf shapes, and place in pans
Proof the bread on middle rack of a turned off oven with a tray of boiling water on the lower rack until the bread doubles in size, about 30 – 60 min
Remove bread and water tray, VERY gently
Heat oven to 400 degrees, gently place bread in oven and bake 25-30 min or until crust is brown rotating half way thru
Audrey’s Notes:
You can use powdered milk for this recipe
Knock the loaves out of the pans right away and place on racks to avoid moisture on the bottom crust
You need a huge stainless steel bowl and to make this very large recipe and lots of muscle!
Scott’s Notes:
My testing and development was done on the 3 loaf size. I have not done the 6 or 12.
A full recipe of this makes 12 loaves. This is using the smaller loaf pans @ 8 x 4 x 2.5(‘ish)
If you have a larger pan, ie. 9 x 5 x 3, each portion is about 36 oz and loaf count goes down by 1/3
Scalding the milk is an important step, don’t skip. It changes the proteins of the milk and kills off natural bacteria that will impede a proper rise. Temp must hit 180 f, but don’t go much higher
Measure the flour by weight for best results, 5 oz per cup
For me, I consider ‘lukewarm’ to be about 100-110 degrees f
But what about a dough hooks on a mixer?? I have one and don’t use it. I find my results are better doing it by hand, and it is actually relaxing and enjoyable to hand knead the dough
You can freeze the dough once portioned and shaped, wrapped tightly in plastic wrap and frozen
Defrost in a bread pan and proof in the fridge until thawed