Make Four Loaves Of White Bread Food

MAKE FOUR LOAVES OF WHITE BREAD

Steps:

• Gather the ingredients.
• In​ a large bowl, dissolve the yeast with the 3/4 cup warm water.
• Add the remaining amount of 2 2/3 cups of warm water, sugar, and salt. Stir until dissolved.
• Add shortening and 4 cups of flour. Mix well. Slowly add the remaining amount of flour until dough is formed. You may or may not use the full amount of flour.
• Turn dough out onto a floured board. Knead the dough for about 10 minutes, adding more flour by the tablespoon, if necessary.
• Grease a large bowl. Put the bread dough into the bowl, then turn the dough over so that the top of the dough is greased.
• Cover the bowl with a clean kitchen towel and let the dough rise at room temperature until double in size or about 1 hour.
• Punch down dough. Turn it out onto a floured board and knead out all the bubbles for about 5 minutes.
• Divide the dough into 4 equal parts. Form each quarter into a loaf by rolling the dough into a rectangle. Roll the dough up like a jelly roll. Pinch seam closed. Pinch and tuck edges under the loaf.
• Preheat oven to 375 F. Grease 4 loaf pans or 2 baking sheets.
• Spread a light layer of yellow cornmeal on the loaf pans or baking sheets, if desired.
• Set loaves in 9 x 5-inch pans or 2 loaves on each baking sheet, cover with a clean kitchen towel and allow to rise until double in size or for about a half-hour.
• Bake breads for about 45 minutes or until golden brown.
• Remove breads from oven and turn out loaves onto the rack. Allow loaves to cool completely before freezing.

WHITE BREAD

Steps:

• Put 6 Tablespoons sugar, salt, shortening and 1 cup warm water in a large bowl.
• Pour three cups scalded milk into the bowl, stir to dissolve and melt the shortening.
• Cool to lukewarm.
• Meanwhile, pour 1 1/2 cups warm water into a medium bowl.
• Add 1 tablespoon sugar and whisk in yeast.
• Let stand until puffed up, before pouring into the lukewarm milk.
• Rinse bowl with 1/2 cup warm water, pour into the milk mixture.
• Beat in 7 1/2 cups flour (white or wholewheat) until smooth.
• Work in between 7 to 7 1/2 cups more white flour.
• Knead on the counter for about 10 minutes.
• Put in an oiled bowl and let rise until doubled in size, covered with oiled, waxed paper.
• When risen, punch down before turning out on the counter.
• Cut into four equal pieces.
• Shape into loaves, about 9 x 5 inches.
• Put into oiled pans and cover with the waxed paper.
• Let rise until doubled.
• Bake at 425°F for 10 minutes, before reducing heat to 325 F for 15 minutes.
• Turn pans back to front.
• Bake 3-5 minutes more or until bottoms are browned and hollow sounding when gently tapped.
• Put back in oven, if only bottom needs more time, without pan.
• Bake 1-2 minutes.
• Brush margarine on tops.
• Put in plastic bags when cold.
• Freeze.

EXCELLENT WHITE BREAD

Steps:

• In a large electric mixer bowl, dissolve yeast in 1/4 cup warm milk. Add the remaining warm milk, the sugar, the salt, the butter and the eggs. Add 5 cups flour and mix with paddle attachment until smooth, about 2 minutes. Switch to hook attachment and knead on low speed, adding more flour if necessary until dough is stiff and slightly tacky, about 10 minutes.
• Grease a large bowl with butter and turn dough out into the bowl. Flip over dough so greased side is up, cover with plastic wrap or a kitchen towel and set in a warm, draft-free spot until doubled in size, about 1 1/2 to 2 hours. Generously butter two 9-x-5 loaf pans.
• When dough has doubled in size, turn it out onto floured surface and knead for 3 minutes. Return to greased bowl, cover and let rise again for 30 minutes.
• Press down dough with your hand to expel the air. Divide dough in half and place each half into a loaf pan. Brush tops of loaves with remaining melted butter.
• Cover and let rise until dough is just above the tops of pans, 45 minutes to 1 hour.
• Heat oven to 400 degrees. Bake bread for 10 minutes, then reduce heat to 350 degrees and bake for an additional 20 to 30 minutes, or until loaves sound hollow when tapped, the tops are brown and the internal temperatures are 200 degrees. Remove loaves from pans and let cool on wire racks.

THE SATURDAY WHITE BREAD

Steps:

• Autolyse: Combine the 1,000 grams of flour with the 720 grams of 90°F to 95°F (32°C to 35°C) water in a 12-quart round tub or similar container. Mix by hand just until incorporated. Cover and let rest for 20 to 30 minutes.
• Mix: Sprinkle the 21 grams of salt and the 4 grams (1 level teaspoon) of yeast evenly over the top of the dough. Mix by hand, wetting your working hand before mixing so the dough doesn't stick to you. (It's fine to rewet your hand three or four times while you mix.)
• Reach underneath the dough and grab about one-quarter of it. Gently stretch this section of dough and fold it over the top to the other side of the dough. Repeat three more times with the remaining dough, until the salt and yeast are fully enclosed.
• Use the pincer method to fully integrate the ingredients. Make five or six pincer cuts across the entire mass of dough. Then fold the dough over itself a few times. Repeat, alternately cutting and folding until all of the ingredients are fully integrated and the dough has some tension in it. Let the dough rest for a few minutes, then fold for another 30 seconds or until the dough tightens up. The whole process should take about 5 minutes. The target dough temperature at the end of the mix is 77°F to 78°F (25°C to 26°C). If the final mix temperature is cooler, don't worry, it will just take longer to fully rise (in this case tripling in size). If you have a warm spot where the dough can rise, that will help make up for the cooler dough temperature. If your dough is warmer, the dough will triple in size sooner. (The next time you make the recipe, you can adjust the final mix temperature by using warmer or cooler water.) Cover the tub and let the dough rise.
• Fold: This dough needs two folds. It's easiest to apply the folds during the first 1½ hours after mixing the dough. Apply the first fold about 10 minutes after mixing and the second fold during the next hour (when you see the dough spread out in the tub, it's ready for the second fold). If need be, it's okay to fold later; just be sure to leave it alone for the last hour of rising.
• To fold the dough, dip your active hand in the container of warm water to wet it so the dough doesn't stick to you. With your moistened hand, reach underneath the dough and pull about one-quarter of it out and up to stretch it until you feel resistance, then fold it over the top to the other side of the dough. Repeat four or five times, working around the dough until the dough has tightened into a ball. Grab the entire ball and invert it so the seam side, where all of the folds have come together, faces down. This helps the folds hold their position. The top should be smooth.
• When the dough relaxes a bit and flattens repeat the process for the second fold. When the dough is triple its original volume, about 5 hours after mixing, it's ready to be divided.
• Divide: Moderately flour a work surface about 2 feet wide. Flour your hands and sprinkle a bit of flour around the edges of the tub. Tip the tub slightly and gently work your floured free hand beneath the dough to loosen it from the bottom of the tub. Gently ease the dough out onto the work surface without pulling or tearing it.
• With floured hands, pick up the dough and ease it back down onto the work surface in a somewhat even shape. Dust the area in the middle, where you'll cut the dough, with a bit of flour. Cut the dough into 2 equal-size pieces with a dough knife or plastic dough scraper.
• Shape: Dust 2 proofing baskets with flour. Shape each piece of dough into a medium-tight ball. Place each seam side down in its proofing basket.
• Proof: Lightly flour the tops of the loaves. Set them side by side and cover with a kitchen towel, or place each basket in a non-perforated plastic bag.
• Plan on baking the loaves about 1¼ hours after they are shaped, assuming a room temperature of about 70°F (21°C). If your kitchen is warmer, they will be optimally proofed in about 1 hour. Use the finger-dent test to determine when they are perfectly proofed and ready to bake, being sure to check the loaves after 1 hour: Poke the rising loaf with a floured finger, making an indentation about ½ inch deep. If it springs back immediately, the loaf needs more proofing time. If the indentation springs back slowly and incompletely, the loaf is fully proofed and ready to bake. With this bread, 15 minutes can make the difference between being perfectly proofed and collapsing a bit.
• Preheat: At least 45 minutes prior to baking, put a rack in the middle of the oven and put 2 Dutch ovens on the rack with their lids on. Preheat the oven to 475°F (245°C). If you only have 1 Dutch oven, put the second loaf into the refrigerator about 20 minutes before baking the first loaf and bake the loaves sequentially, giving the Dutch oven a 5-minute reheat after removing the first loaf. Alternatively, you can keep the second loaf in the refrigerator overnight, in its proofing basket inside a non-perforated plastic bag, and bake it early the next morning; if you do this, put the second loaf in the refrigerator immediately after shaping.
• Bake: For the next step, please be careful not to let your hands, fingers, or forearms touch the extremely hot Dutch oven.
• Invert the proofed loaf onto a lightly floured countertop, keeping in mind that the top of the loaf will be the side that was facing down while it was rising-the seam side. Use oven mitts to remove the preheated Dutch oven from the oven. Remove the lid. Carefully place the loaf in the hot Dutch oven seam side up. Use mitts to replace the lid, then put the Dutch oven in the oven. Maintain the temperature at 475°F (245°C).
• Bake for 30 minutes, then carefully remove the lid and bake for about 20 more minutes, until at least medium dark brown all around the loaf. Check after 15 minutes of baking uncovered in case your oven runs hot.
• Remove the Dutch oven and carefully tilt it to turn the loaf out. Let cool on a rack or set the loaf on its side so air can circulate around it. Let the loaf rest for at least 20 minutes before slicing.