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Making bread is one of the most satisfying things I do in my kitchen. I like to work before the day starts or after it has finished. Making bread is something I do for myself.
Kneading dough frees my mind, puts the day's struggles into perspective. Beating it, using my elbows if I have to, releases frustrations.
The aroma makes my house a home.
If you make something regularly, its good to have the ingredients in a handy place. Set up your work table before you begin. Get out a large bowl, the type of flour you want, some smaller bowls, and the yeast. Keep yeast refrigerated. Get out the sugar and the milk. A one-quart saucepan at the ready is a good idea.
Don't be afraid to mess up the place while you're working. Flour does fly, so, wear an apron if that bothers you. Keep a broom handy. Read the recipe and be sure everything is handy.
At this point you may want to load up your CD player, pour a glass of wine, or brew some tea or coffee.
Begin.
Dissolve 2 packets, (or their equal, 2 tablespoons) of dry yeast in a 1/4 cup of warm water. Warm is the operative word. It should be no warmer than comfortable bath water. Stir in two cups of milk that has been scalded, then cooled. Add three tablespoons of sugar, three tablespoons of oil, and one tablespoon of salt. Add half of the flour called for in your recipe.
In this case, I add four cups, with four remaining.
Beat this mixture until it becomes smooth.(You can use a mixer here.) Mix in enough flour to make the dough easy to handle. It should not stick to your fingers. Turn the dough out onto a floured surface and knead until it becomes smooth and elastic, about ten minutes. You can't overknead.
If you get interrupted, the dough can wait for fifteen minutes, so when you come back, just pick up where you left off.
Place this smooth ball into a greased bowl,rotating it so it is completely covered with the oil. Cover, and let it rise in a warm place for about an hour. You can tell if the dough is ready if it remains indented after you poke it gently with your finger.
Now you want to punch it down. That's right, give it a punch and deflate it. Then, divide it into two halves. Roll each half into a rectangle, so that air bubbles pop. Bake an air bubble in the dough and you get holes in your bread!
Roll the rectangle of dough into a cylinder, starting at the narrow end. You want your seam at the bottom of the pan.
Is there anyone you're angry with? Picture them as you pinch the dough to seal it well on the ends. Place the loaves into two well oiled bread pans and brush lightly with butter. Let rise until double, for about an hour. The loaves will fall if you allow them to sit too long, and there is no saving them after this happens. Rule of thumb, let them double in size, then put them into the center of a pre-heated 425 degree oven. Don't let the pans touch each other or the sides of the oven. Bake until the loaves turn a warm golden brown. A loaf is done if it sounds hollow when you tap it. It takes 25 to 30 minutes for the average white loaf to bake.
Immediately dump the loaves from the hot pans and brush them with butter once more.
Your family will stumble in the general direction of the wonderful aroma, enter your space, and get out the butter and jelly. Satisfaction guaranteed.
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