|Chef Brad's Mother.|
This is the dough right out of the Bosch Mixer. My mother took hours to make this bread, but with the modern mixer I can have 6 loaves out of the oven in about one hour and ten minutes from start to finish. My mom took 3 to 4 hours to bake her bread and it was a lot of hands on work. Most of my time is rising and baking.
I use a little oil on the table and fold the dough over to create a large wonderful dough ball. This I will divide into pieces.
With a dough divider I cut the dough into 2 pound pieces. I have a scale to weigh the dough. I get six two pounds loaves from my batch.
Here are the doughs in two pounds of dough ready to shape into loaves.
Here is the shaped loaf in the bread pan. I spray the pan so the bread will not stick.
Here are the six loaves of bread. Notice they fill the pan about 3/4 full. With room to let it grow double.
I am really a flour snob. I use only the best white flour I can find totally free of chemicals. Honeyville's artisan, King Arthur's all purpose and Wheat Montana's Natural White. I love these flours and only use them.
I cover the bread with a cloth to keep it warm and to keep it from drying out. It rises fast, from 25 to 25 minutes.
I preheat at 400 degrees. I do that so that the oven will be hot to give it a good rise. Once I put the dough into the oven I drop the oven to 325 and bake it until it is done.
The Bread is ready to place in the oven. Perfect.
|Good Ole White Bread|
Good Ole White Bread
8 cup hot water
1 cup sugar
1 cup Crisco
2 tablespoons salt
20 to 24 cups of white flour
1/2 cup yeast
Place water, Crisco, sugar, salt, and half the flour into the Bosch Mixer Bowl. Turn on mixer and add flour until dough pulls away from the sides of the bowl. Only add enough flour to pull dough away. Do not add all the flour if not needed. If you need more add more. Mix for 6 minutes and remove from bowl and place on an oiled surface.