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Differences between version 9 and previous revision of Recipes/PlainWhiteBread.

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Newer page: version 9 Last edited on Friday, 11 February 2011 12:19:04 by CyberLeo Revert
Older page: version 8 Last edited on Saturday, 29 January 2011 17:02:40 by CyberLeo Revert
@@ -28,13 +28,13 @@
  
 <verbatim> 
 Loaf | 1lb | 1 1/2lb | 2lb 
 --------+-------+---------+------- 
-Milk | 2/3c | 15 /16c | 1 1/4c  
-Water | 2T | 3/16c | 3/4c 
+Milk | 2/3c | 3 /4c+3T | 1 1/4c  
+Water | 2T | 3T | 3/4c 
 Butter | 1T | 1 1/2T | 2T 
 Sugar | 1T | 1 1/2T | 2T 
 Salt | 3/4t | 1 1/2t | 2t 
 Flour | 2c | 3c | 4c 
 Yeast | 2/3t | 15/16t | 1 1/4t 
 </verbatim> 
 Trying 1.5lb loaf with 1t salt instead of 1 1/2t -- rises too high 

version 9

Plain White Bread

Dry:

  • 4c white flour

Wet:

  • 1 1/4c Milk
  • 1/4c Water
  • 2T Butter
  • 2T Sugar
  • 2t Salt

Atop:

  • 1 1/4t Bread Machine Yeast

Instructions:

  1. Pour wet ingredients into bottom of pan; mix well
  2. Cover with flour
  3. Pour yeast into a depression in the center of the flour
  4. Set to 2lb dark white (About 3 hours); push 'go'
  5. ...
  6. Profit!

Extra:

  • 2t crushed oregano in wet makes a nice aromatic loaf
  • 2t garlic powder destroys universe -- do not try
  • 2T grated parmesan cheese, maybe?
Loaf    |   1lb | 1 1/2lb |    2lb
--------+-------+---------+-------
Milk    |  2/3c | 3/4c+3T | 1 1/4c
Water   |    2T |      3T |   3/4c
Butter  |    1T |  1 1/2T |     2T
Sugar   |    1T |  1 1/2T |     2T
Salt    |  3/4t |  1 1/2t |     2t
Flour   |    2c |      3c |     4c
Yeast   |  2/3t |  15/16t | 1 1/4t

Trying 1.5lb loaf with 1t salt instead of 1 1/2t -- rises too high