New Cool-Rise Method: White Bread

I stumbled on this old photo - thank goodness bread baking is not THIS difficult anymore !!

In the cooler months, we try to bake bread at least a few times each week. At one point in our lives, we managed to bake ALL of our family bread ... but with our school work increasing and having more "activities" to attend to, we do not manage to come even close to baking ALL of our bread. That said, there is nothing more satisfying than a steaming bowl of homemade soup or stew, a fresh salad, and fresh home-baked bread. YUMMY !!

This particular recipe works well as you can make the dough in the evening and allow it to sit in the refrigerator until the next morning OR the next evening ... or both since this recipe makes 2 loaves. It has allowed us a bit more flexibility when baking bread, teaching school, playing Mom-The-Taxi-Driver, attending church and other activities, coaching soccer, visiting with friends, and all of those other activities that consume our days (and often our nights as well). We usually make this dough up as we are preparing dinner ... it lands in the refrigerator as we put dinner on the table ... and then we bake 1 loaf in the morning (for breakfast or lunch), and then the other we bake for dinner the next evening.

TA DA !! Homebaked bread - simple and easy - and yummy !! ENJOY !!

INGREDIENTS

5 1/2 - 6 1/2 cups flour

2 pkg (or cakes) Fleischmann's Active Dry Yeast (or Compressed)

1/2 cup warm water (105-115 degrees)

1 3/4 cups warm milk (105-115 degrees)

2 tablespoons sugar

1 tablespoon salt (if using self-rising flour, omit the salt from the recipe)

3 tablespoons margerine OR shortening

INSTRUCTIONS

Measure flour the no-sift way. Spoon or pour into dry measuring cup. Leavel off and pour onto wax paper.

Dissolve yeast -- sprinkle or crumble into warm water in a large WARM bowl. Stir until dissolved. Add sugar, milk, salt, and margerine (or shortening).

Add 2 cups of flour and beat with rotary beater. Then add 1 cup of flour and beat vigorously for 150 strokes. Add remaining flour gradually --enough to make a soft dough which leaves the sides of the bowl.

Turn out onto floured surface. Knead for 5-10 minutes, until smooth and springy.

Let dough rest. Cover with pastic wrap and towel and let rest for 20 minutes.

Punch dough down. Divide in half, and roll each half to uniform thickness. Shape into 8 x 12 rectangle. Be sure to break all bubbles.

Beginning with upper 8", roll towards you. Seal roll with thumbs or heel of your hand. Seal ends. Fold "sealed ends" DO NOT TEAR DOUGH.

Place loaves seam-side down in the center of greased 8 1/2 x 4 1/2 x 2 5/8 loaf pans (you will need 2 pans).

Brush with oil.

Cover loosely with oiled wax paper and plastic wrap.

Refrigerate 2 - 24 hours.

When you are ready to bake, remove the cover. Let dough stand at room temperature for 10 minutes. Prick any bubbles with an oiled toothpick. Preheat oven to 400 degrees.

Bake at 400 degrees for 30-40 minutes. Remove just-baked bread from the pans immediately. Brush with margerine.

Allow bread to cool before cutting.