Monday, March 24, 2008
6 cups white bread flour
1 1/2 TBLSPN dry yeast
6 oz evaporated milk (canned)
1 1/2 cups water warmed to 110 degrees
2 TBLSPN oil
2 TBLSPN honey
1 (scant) TBLSPN salt
1 egg room temperature
1 TBLSPN dough enhancer (I actually have never used this because I can't find it locally.)
Scoop 3 cups of the flour into the bowl of your mixer. Add yeast to water (in large PYREX measuring cup). Add evaporated milk and then water/yeast mixture to flour (as the mixer is mixing). Add oil, egg, honey, and salkt (then dough enhancer if you have it). Mix well. With mixer running, quickly add remaining flour, 1 cup at a time, until dough just cleans the sides of teh bowl. DO NOT OVER MIX.
Pull dough out of mixing bowl. Divide in two. Knead dough portions into loaf shapes with slightly oiled hands. Plop into greased bread loaf pans. Cover with a damp, old-school dish towel and place somewhere kind of warm. (I put mine under the light on my range/hood.) Let dough rise at least 30 minutes. Pre heat oven to 350 degrees. Bake loaves together for 30 minutes. Cool on a rack.