Our Favorite Bread... By Hand and By Machine

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Our Favorite Bread... By Hand and By Machine

star rating (16) rate this recipe »
Published prior to 2008

Yield: 3 loaves 8 1/2" x 4 1/2"

2 cups water
1 can (5 1/3 oz.) evaporated milk
1/3 cup vegetable oil, butter, or vegetable shortening
1/4 cup honey or sugar
1 tablespoon salt
2 packages active dry yeast or 1 tablespoon instant yeast
7 to 8 cups King Arthur Unbleached All-Purpose Flour

MIXING
Combine water, milk and the fat of your choice in a saucepan and heat until lukewarm. Pour into mixing bowl, add honey, salt, yeast, and 2 cups King Arthur Flour.Beat 2 minutes with an electric beater or vigorously by hand. Then, stirring by hand, gradually add enough flour until the dough pulls away cleanly from the sides of the bowl.

KNEADING
Put dough on a lightly floured board. To knead, fold the far edge of the dough back over on itself toward you. Press into the dough, pushing away with the heels of your hands. Repeat in a continuous rhythm. (After each push, turn the dough about one-fourth of the way around.)
While kneading, sprinkle only enough flour on the board to avoid sticking. Knead for 7 or 8 minutes, or until dough is smooth, elastic and doesn't stick to the board.

BEFORE RISING
Round the dough into a smooth ball. Place it in a lightly greased bowl, turning over to grease the entire surface. Cover the bowl with a towel and set in a warm place. Let dough rise 1-1 1/2 hours or until double in bulk.

AFTER RISING
Punch down into the bowl with your fist to break up gas pockets. Divide the dough into six pieces. Next, form each piece into a round ball and place two, side by side, in each of the greased bread tins.

Cover lightly and let them rise in a warm place until they've doubled in bulk. Be sure not to let the dough rise more than double, for it can cause the loaf to fall or "flatten out" while baking.

BAKING
Bake in a preheated 375°F oven for 35 minutes with pans apart. To make sure bread is done, remove a loaf from the pan and tap the bottom with your fingertips. If it sounds hollow, it's done.

Remove the bread from the pans immediately and place on cooling racks. Since this makes 3 loaves, you can freeze one or two loaves in plastic bags.

Tips For Making Dough in a Mixer or Processor
•In a mixer: Dissolve the yeast and sugar or honey in lukewarm liquid (water/milk) in the bowl of your mixer, then add the flour, oil or margarine, and salt. Mix on low speed until ingredients are thoroughly combined. If you have a separate dough hook, attach it and knead the dough for 5 to 10 minutes at one speed faster than your machine’s lowest speed. The dough will appear sticky at first, but will become more firm as it kneads. After 5 minutes, if it appears too sticky to work with, add more flour gradually, giving the machine at least a minute between each addition to absorb the flour.

•In a food processor: Most food processors have a dough capacity of about 1 pound (a recipe including about 3 cups of flour), so check your machine’s capacity before you start and tailor your recipe accordingly. Using the plastic dough blade, dissolve the yeast and sugar or honey in tepid liquid (water/milk) in the bowl of your processor. Add the flour, oil or margarine, and salt. Process for 60 seconds. If the mixture hasn’t formed a ball, add more flour, gradually, until it does. Process for a total of 90 seconds; if you work the dough longer than this, it runs the risk of getting too hot and killing the yeast.

Reviews

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  • star rating 04/04/2015
  • Kathy from Arlington, MA
  • This is the bread recipe from the back of the flour bag - I made it for the first time in the 70's. My 4 children would just tear the bread apart as soon as it was cool enough. Now I make it once a year for Easter, The children, now adults with spouses, still tear it apart by chunks and love the tradition.
  • 08/05/2014
  • Rebecca from Houston, Texas
  • This turned out really well! I used three cups of white organic flour and one cup of whole wheat flour. I mixed the first step with an electric mixer but kneaded by hand for eight minutes. I halved the recipe and it made one beautifuly texted loaf. Oh, I did proof the yeast by adding the warm water (105 to 115 F) to the yeast and letting it sit for five minutes. My husband loved it!!
  • star rating 12/30/2013
  • ca2fo from KAF Community
  • I just finished tasting my first try at this particular recipe I have to tell you- it is amazing! I USED MY Kitchen Aid to knead it. It turned out with a wonderful texture and my husband loved the taste. Next to Challah it makes the BEST toast. Simple to make and simply delicious!
  • 02/06/2013
  • kappacoo from MI
  • This was very tasty and easy to make. I will definitely make this again!
  • star rating 11/19/2012
  • CBoudreau from KAF Community
  • Love this bread! I substituted 2 cups wheat flour for 2 of the 7 cups of white flour and it produced a lovely moist bread with a light wheat flavor.
  • star rating 07/25/2012
  • michele4 from KAF Community
  • I usually process the dough in my bread maker but decided to make it by hand. I made two loaves which will not last more than a day or two around here. I will be making this recipe again; very tasty! My two daughters have a problem with gluten, so I make my own bread and rolls with King Arthur's flour; they never have a problem!
  • star rating 05/16/2012
  • DeedeeF from KAF Community
  • What a gorgeous loaf of bread! Mixed and kneaded it in the bread machine, and just took it out of the oven. Beautiful looking, wonderful smelling, can't wait to cut it. Funny thing, though- one of the loaves didn't rise like the others. Same size loaf, same pan, same everything. I even rotated them during rise-time when I noticed it. Perhaps the airflow in my kitchen? Dunno, but I'm not complaining!
  • star rating 05/14/2012
  • lalihaines from KAF Community
  • Delicious bread, I will be making this again. I started in the stand mixer, using paddle first then dough hook, and finished kneading by hand. It took a lot of flour while kneading to get rid of stickiness. One question: Why divide the bread into 2 balls instead of one loaf for the second rise? br/>The division is actually 6 balls, 2 per pan. This recipe will make 3 loaves. If you prefer a more sandwich-style loaf, of course you can change the shape to a single log in each pan. Give it a try. Shaping 2 balls per pan makes the finished loaves easy to break in half, to share with a neighbor. Frank @ KAF.
  • star rating 03/04/2012
  • junkcollecter51 from KAF Community
  • I followed this recipe exactly as written and it turned out perfect! I love this web site and have picked up many baking tips,like using a shower cap to cover my bowl when the dough is rising! I have also bought several products and have been very pleased! Thank You King Arthur Flours.
  • star rating 02/27/2012
  • trishklier from KAF Community
  • This bread was awesome! It was so easy to make and my family loved it. They are already asking for more.
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