A few posts ago, I mentioned my terrible success with bread making. Up to today, I have attempted to make bread approximately five different times using different recipes. Regardless of how diligently I followed the recipe, it always turned out bad. Sometimes it just would not rise. Others, it would rise but still be too dense. The most disappointing loaf was somewhat of a sneak attack. I had followed the recipe exactly. It appeared to rise properly. When it was done in the oven, it was golden brown. I was so excited because it looked perfect. Little did I know, that the beautiful crust was just taunting me. It was merely a carbohydrate-rich Trojan horse, weaseling it's way into my heart just to dash all my hopes and dreams. I had plans for this bread. This bread and I were going to accomplish things like soups and sandwiches and maybe even french toast. The sky was the limit! I gently pressed the knife through the crust, waiting to see the soft bread inside. When, oh wait, what's this? Nothing! That's what. Absolutely nothing. The crust was just an empty shell. I have no idea where the inside went, but it was not where it was supposed to be.
Given my history with the act of bread making, one might think that I would stop trying. Nay! I have, however, been starting to wonder if it's something with me. I have this scene in my mind of all my failed loaves of bread coming to me and saying to me, "It is not us...it's you." After hearing about my bread complications, a friend of mine recently provided me with a "tried and true" recipe. She said that she has made it multiple times and that it turns out great every time. I thought this would be a good test to see if it really is me and that I can't make bread, or perhaps it's the recipe.
I followed the recipe exactly, and it appeared to rise properly prior to entering the oven. After I put it in the oven, I did not look at again (maybe a watched loaf doesn't bake, similarly to a watched pot). After a while it was definitely smelling like bread, but I did not let that get my hopes up. When I took the finished product out of the oven, it looked amazing. It had risen perfectly and was golden brown. Again, I did not want to get my hopes up seeing as how it may very well be empty inside. I finally cut it, and it definitely was not hollow. It was perfect! It was soft and not too dense. I had succeeded! I made bread.
Thank you, Abbie, for the recipe. I encourage you to try it! And rest assured that if I can make it, so can you!
White Bread (2 Loaves)
5 1/2 to 6 1/2 cups flour
2 packages active dry yeast
2 tablespoons sugar
1 tablespoon salt
1/4 cup soft margarine
2 1/2 cups very hot tap water
Oil
1. Combine 2 cups flour, undissolved yeast, sugar and salt in large bowl. Stir well to blend. Add margarine.
2. Add hot tap water to ingredients in bowl all at once. Beat with electric mixer at medium speed for two minutes. Scrape sides of bowl occasionally.
3. Add one cup more flour. Beat with electric mixer at high speed for one minute or until thick and elastic.
4. Stir in remaining flour gradually. Use just enough flour to make a soft dough which leaves the sides of the bowl. Turn out onto a floured board. Round up into a ball.
5. Divide dough into two equal portions. Knead each portion for 5-10 minutes or until dough is smooth and elastic.
6. Cover with plastic wrap then a towel. Let rest for 15-20 minutes on board. Then push down.
7. Shape each portion into a loaf and place in a greased 8 1/2 x 2 5/8 loaf pan.
8. Brush surface of dough with oil. Cover pan loosely with wax paper and then with plastic wrap.
9. Refrigerate 2-48 hours. When ready to bake, remove wax paper and plastic and let stand for ten minutes.
10. Preheat the oven to 400 degrees. Bake on a lower over rack for 35-40 minutes.
11. Remove from pan immediately and cool on rack.
Enjoy!
