12 Beginning Options, Additions and Variations
Description
This article is from the How to Make Basic Bread FAQ, by Darrell Greenwood darrell.faq@telus.invalid with numerous contributions by others.
12 Beginning Options, Additions and Variations
If you're the type that likes raisins, why not knead in a half cup or so
just as you're finishing the initial kneading process?
Another variation is to add shortening and milk to improve the texture and
make the bread richer in taste. Notice M'Linda Taylor's procedures are
simpler (she's another beginner!,) and will work just fine when you gain
confidence in your techniques.
Basic Milk-based Bread (adapted from Fanny Farmer)
M'Linda Taylor mlinda@novell.com
Gently heat 1 cup milk, 1 cup water, 2 tablespoons butter/margarine, ~1
teaspoon salt ~1 tablespoon sugar. (I don't use measuring spoons). You
should still be able to stick your finger in this without burning yourself.
Put this in a large mixing bowl and stir in 3 or 4 cups of flour and 1
packet of yeast (I use quick rise). Stir in more flour to make up to a
total of 6 cups. You want a somewhat soft dough at this point. Turn this
out into a buttered (oiled or whatever) bowl (large enough for the dough to
double in size) turn once to coat the top of the dough, cover with plastic
wrap and set somewhere warm to rise. (I turn on my oven to low while I get
it to this stage, then turn it off so it doesn't get too hot)
When doubled, "punch" down and turn out onto well floured surface to
knead...incorporating more flour as needed. (You want a somewhat "soft"
dough to get a nice light texture). Divide into two loafs, place in oiled
pans and let rise until doubled in size (at least to the top of the pans)
turn oven on to 350 and let bake for about a 1/2 hour or until brown.
Turn out on cooling racks and avoid temptation of slicing until cool
(otherwise it will be gummy and you will think you haven't baked them long
enough...I KNOW about this part!)
You could probably use 2 cups of milk and no water in this recipe.
Here's a few more variations, with increasing complexity
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