Ruth's Almost White Bread
This can be considered a simplified version of "Ruth's Daily Bread," http://www.upword.com/bread/daily.html using ingredients that the average home cook should either already have at home, or can easily get at a local market (except perhaps the optional ingredients, which I want to stress are optional).
Combine and heat in microwave on high for 2 minutes or on the stove until the shortening/butter melts: (should be very warm, but cool enough to hold one's finger in the liquid)
- 2 1/4 c water
- 1/4 c brown sugar
- 1/4 c shortening, butter, or margarine
Combine in mixing bowl:
and optional ingredients (if you don't have them, leave them out and add more flour in the kneading):
- 1 c oatmeal (old-fasioned or quick-cooking)
- 2 t salt
- 1 T or one package of active dry yeast
- 3 c all-purpose or bread flour
- up to 1 cup of dry milk powder (optional)
(may use one, some, or all)
- 1/4 c each oat bran
- wheat bran
- wheat germ
- vital wheat gluten
Add hot water mixture to flour mixture and beat thoroughly.
Gradually add more flour until dough is kneadable (about 3 c). (Total amount of flour is about 6 1/2 cups).
Knead on well-floured surface until dough is not sticky but still a little tacky. Let rise in covered greased bowl in warm place until double. Punch down, form into two (2) loaves and place in greased bread pans (9" x 5" or 8"x 4"), and let rise, covered, until double again.
Uncover, place in oven and set oven for 350 degrees F.Bake for 35 to 45 minutes until golden brown, loaves sound hollow when tapped, and/or the internal temperature of the bread on an instant-read thermometer is 200 degrees F. If tops of loaves brown too fast, tent them loosely with aluminum foil. Remove from pans when done and let cool completely on a wire rack.
Slice, eat and enjoy!
Option for this bread: Decrease water to 1 3/4 cups and add 2 eggs, lightly beaten, when combining the liquid and dry ingredients. You may need to adjust the amount of flour to get the right texture.
For a more detailed discussion of my philosophy of bread-baking, see "Ruth's Daily Bread."
http://www.upword.com/bread/daily.html
or via e-mail by sending
Subject: send Ruth's Daily Bread
to: info@upword.com
For questions or comments, e-mail me at
reprovance@yahoo.com.
From: Ruth Provance