• St. Hanna 02

    From Dave Drum@1:229/452 to All on Sat Jul 24 19:56:22 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Hanna's Bread
    Categories: Breads, Heirloom
    Yield: 2 servings

    2 ts Active-dry yeast
    1 c Warm water
    2 tb Unsalted butter
    1 c Whole milk
    2 tb Sugar
    1 tb Salt
    6 1/2 c A-P flour

    Make sure the water is warm, but if you can’t hold your
    finger in it for at least a few seconds, let it cool a
    bit. Put the warm water in a big mixing bowl and
    sprinkle the yeast over top. Let it sit for 5 minutes
    until the yeast is dissolved.

    Melt the butter in the microwave. Stir in the milk,
    sugar, and salt.

    Pour 1 cup of flour and the milk mixture over the yeast.
    Stir until it comes together into a loose, lumpy batter.

    Add another 4 1/2 cups of flour, saving the last cup for
    kneading. Stir until you have a "floury, shaggy dough."

    Knead the dough for 8-10 minutes. If the dough is sticky
    like bubble gum, add an extra tablespoon of flour at a
    time until it’s not sticky anymore. The dough is done
    when it’s smooth, feels a little tacky, and springs back
    when you poke it.

    Clean the mixing bowl and coat it with a little oil.
    Form the dough into a ball and turn it in the bowl to
    coat it with oil. Cover the bowl with a clean kitchen
    towel and let the dough rise in a warm spot until it
    doubles in size - about one hour.

    Sprinkle a little flour on the counter (or a large
    cutting board, in our case) and put the dough on top.
    Divide the dough into two and form each half into a
    loose ball. Let the balls rest for 10 minutes.

    Grease two loaf pans or coat them with cooking spray.
    Shape each ball of dough into a loaf and put in the
    pans. Make sure the surface of the loaves is stretched
    taut. (This helps the bread rise and keeps it from
    becoming too dense.)

    Let the loaves rise again until they start to dome over
    the edge of the pan, 30-40 minutes.

    Set the oven @ 425ºF/218ºC about 15-20 minutes into the
    second rise.

    Slash the tops of the loaves with a serrated knife and
    put them in the oven.

    Immediately turn down the heat to 375ºF/190ºC and bake
    for 30-35 minutes. When done, the tops will be a dark
    golden-brown. They should sound hollow when you tap the
    bottom with your finger.

    Remove the loaves from the pans and let them cool
    completely before slicing.

    RECIPE FROM: https://36eggs.com

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    ... A neglected food group along with the Congealed group.
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    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)