Thursday, October 29, 2009

Sister Virginia's Daily Loaf

This bread ranks third after the Egg Harbor bread and the First Loaf as my favorite bread so far. I'd say this has been the favorite of the kids so far as they took a loaf to split between them. This is a fairly easy bread to bake and requires only a few ingredients. I have to admit I'm really having fun trying all the different types of bread. I am surprised at how different breads can taste just be altering directions or ingredients.

Sister Virginia's Daily Loaf
Bernard Clayton's New Complete Book of Breads

1 package dry yeast
1/4 cup warm water (105-115 degrees) , plus 1 cup water
1 cup milk
2 tablespoons sugar
2 teaspoons salt
4 tablespoons butter, room temperature
7 cups bread or all purpose flour
1/2 tablespoon butter, melted
2 medium loaf pans, greased

In a small bowl or cup dissolve the yeast in 1/2 cup warm water. Stir to dissolve and set aside. Warm the milk in a large saucepan and add the sugar, salt, and butter. Add one cup water. Pour in the yeast mixture and stir together with a large wooden spoon.

Pour in 3 cups flour and beat for 3 minutes with the flat beater on your mixer. The batter will be smooth. Continue adding flour, 1/2 cup at a time, working the dough until it cleans the sides and bottom of the bowl.

Knead 8 minutes with the dough hook on your mixer. Place dough in a greased bowl, cover tightly with plastic wrap, and leave at room temperature until it has doubled in bulk, about 1 hour.

Turn the dough out and knead briefly to press out any gas bubbles, and divide into 2 equal pieces. With your hands, press the ball of dough into an oblong piece the length of the pan. Fold lengthwise and pinch the seam together. Turn the dough over, seam down, and tuck in the ends. Drop into the prepared pan and push down with the fingers to fill the corners. Repeat with the second piece.

Cover the pans and leave until dough has doubled in bulk, the center slightly above the edge of the pan, about 1 hour.

Preheat oven to 350 degrees 20 minutes before baking.

Brush the dough with melted butter, and place on the lower oven shelf. Bake until the crust is a golden brown and the loaves are loose in their pans, about 40 minutes. Thump the bottom crust with the forefinger. A hard hollow sound means the bread is baked. The bottom crust will also be nicely browned.

Remove the bread from the oven and turn the loaves onto a metal cooling rack. This bread freezes well.

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  1. Hi there, I know this is an old post, but in case you check the comments- do you have any idea how to make this bread using a bread maker?

  2. Sorry for the delay in responding. I know you can do this in the bread maker as I remember reading it in the cookbook but I don't have it here for me to check. I'm guessing it would be just tossing everything in and then starting the bread maker. Maybe check this recipe against a bread maker recipe to be sure though.


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