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How To Make The Best White Bread


INGRÉDIÉNTS:
  •  4½téaspoonsinstant yéast(two 0.25-ouncé packéts)
  •  ¾cup+ 2⅔ cups warm watér(dividéd)
  •  ¼cupgranulatéd sugar
  •  1tabléspoonsalt
  •  3tabléspoonsunsaltéd buttér, cubéd, at room témpératuré
  •  9 to 10cupsall-purposé flour
  •  3tabléspoonsunsaltéd buttér(méltéd, for brushing)
DIRÉCTIONS:
  1. In thé bowl of a mixér, stir to dissolvé thé yéast in ¾ cup of thé warm watér, and lét sit for 5 minutés. Add thé rémaining 2⅔ cups watér, sugar, salt, room témpératuré buttér, and 5 cups of thé flour and stir to combiné.
  2. Using a dough hook, mix on low spééd and gradually add thé rémaining flour until thé dough is soft and tacky, but not sticky (you may not nééd to usé all of thé flour). Continué to knéad until a soft ball of dough forms and cléars thé sidés of thé bowl, about 7 to 10 minutés.
  3. Placé thé dough in a lightly gréaséd bowl and turn it ovér so it is complétély coatéd. Covér with plastic wrap and sét in a draft-fréé placé to risé until doubléd in sizé, about 45 minutés to 1 hour.
Gét full récipé and instructions, visit héré browneyedbaker.

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