Bake-A-Round Recipes       Page 1 2 3 4 Home

Basic White Bread - Makes 1 Loaf

Ingredients:
½cup milk
tablespoons sugar
teaspoon salt
3tablespoons shortening
½cup warm water
1package active dry yeast
3cups flour

Directions:
  1. Warm milk; stir in sugar, salt and shortening until melted. Cool to lukewarm. Pour warm water into large bowl; add yeast and stir until dissolved. Stir in lukewarm milk mixture. Add 1½; cups flour and beat vigorously until smooth. Stir in most of remaining flour, then turn out onto a lightly floured board. Knead until dough is non-sticky, smooth and elastic - about 8 to 10 minutes. Add more flour while kneading if necessary.
  2. Put dough in greased bowl and grease top lightly. Cover bowl and set in warm place to rise until almost doubled in bulk (about 30 minutes).
  3. Punch dough down and squeeze out air bubbles. Pat or roll into a rectangle about 6" by 10". Starting with narrow end, roll tightly, jelly-roll fashion; seal dough about every half turn. Seal the ends very well.
  4. Center dough in greased tube and butter ends of loaf. Cover ends of tube; place in rack. Let dough rise in a warm, draft-free place until almost doubled (about 45 minutes).
  5. Bake at 375F. for 50 minutes. Slide bread from tube onto rack to cool.

French-Style Bread - Makes 1 Loaf

Ingredients:
¼cup warm water
1package active dry yeast
2teaspoons sugar
¾cup warm water
teaspoon salt
1tablespoon shortening
4cups sifted flour
1egg white, unbeaten
1tablespoon cornmeal

Directions:
  1. Combine ½ cup warm water, yeast and sugar; set aside for 10 minutes. Pour ¾ cup warm water into a large bowl. Mix in salt, shortening and one cup flour; beat until smooth.
  2. Stir in yeast mixture, then egg white. Add remaining flour gradually; beat until dough is stif. Turn out on floured board and knead until dough is non-sticky, smooth and elastic - about 10 to 15 minutes.
  3. Place dough in greased bowl and grease top lightly. Cover bowl with a damp towel and set in warm place to rise until almost doubled in bulk (about 1½ to 2 hours).
  4. Punch dough down and squeeze out air bubbles. Roll and shape into a strip about 3" by 18". Lightly mark off in thirds. Fold one third over center third and pinch to seal. Fold remaining third over other two thirds and seal well.
  5. Center dough in greased tube dusted with cornmeal. Butter ends of loaf. Place tube in rack and drape damp cloths over ends. Let dough rise in a warm, draft-free place until almost doubled (about 1½ to 2 hours).
  6. Bake at 425F. for 10 minutes; lower to 350F. for 35 minutes. Slide bread from tube onto rack to cool.