Because you asked . . .
Smaller Size Bread Recipe
¾ cup dry milk powder
2 ½ cups hot water (1 lb., 4 oz.)
½ cup sugar
4 teaspoons salt
¾ cup warm water (6 oz.)
2 teaspoons sugar
2 heaping tablespoons dry instant yeast
½ cup Crisco®
Scant 7 cups King Arthurs Bread Flour® (2 lbs. 6 oz.)
Mix hot water, dry milk powder, salt and sugar together in Kitchen Aid mixing bowl using wire whisk attachment.
Dissolve yeast in warm water, sprinkle 2 teaspoons sugar over mixture and let rise.
Melt Crisco® in microwave just until melted (it shouldn’t be HOT).
Add about half of the bread flour to the first mixture and mix well.
Add yeast mixture and mix well.
Add melted Crisco® and mix well.
Change wire whisk attachment to dough hook. Add the rest of the flour. Turn speed to either 1 or 2 and allow the dough hook to do its work. The dough will become smooth and elastic. This can take several (maybe 5 or more) minutes. Take the dough hook out, smooth the top of the dough and grease with Crisco®. Cover and put into a warm place. Allow to rise until it looks double in size. Punch down and divide into three loaves (1 lb. 7 oz. to 1 lb. 9 oz. each). Punch, smack on the counter, and slap each loaf until you do not hear any more “whistles” of air coming out. Shape into loaf, grease top with Crisco® and put into pan (8”X4”). (Then I take a fork and jab the dough at about one-inch intervals all up and down the loaves to get rid of air bubbles. People say it isn’t necessary, but I’ve been doing it for 40 years and I think it is!!!)
(This is a good time to start your oven preheating to 450°.) Cover the loaves and let rise again in a warm place until about double in size. (A good way to check is to gently touch the edge of the dough and if your finger leaves an imprint that does not spring out, it is very ready to go into the oven.) Put the three loaves into the oven, allowing space between them for even heating and immediately turn the oven back to 400°. Bake for 9 minutes. Without opening oven door, turn the temperature down to 350° for 15 more minutes. Take out of oven, remove from pan, put onto a cooling rack. Butter tops to have a softer, shinier crust. Allow to cool. Put into a heavy-weight plastic bag that is a good fit. Can be frozen.
If you have any questions, please feel free to call me @ 302-422-5952 (home) or 302-382-0418 (Cell).
~Mary Ann Yutzy
Delaware Grammy 