Bread II

**UPDATE** I forgot to mention that in order to make your bread reeeeally soft and moist, I mix 8 cups flour with 4 cups water to make a paste(basically a double batch)and keep it in my fridge. Whenever I'm ready to make bread I just put half the paste in my mixer. Warm the yeast and sugar in 1/4 Cup hot water. Add the other ingredients and add enough flour to make it not sticky. (I usually don't need more than a cup.)This allows the flour plenty of time to soak up the water before baking.My bread will stay soft and moist a good three days longer. Now add 4 cups flour and 2 cups water back into the other half of flour paste and put it back in the fridge.Just keep replenishing it every time you make bread.

About a year ago I posted my fav bread recipe. My Mom showed me this one while she was visiting and it is MUCH better. My sister wanted me to post step by step instructions on how to make the bread so Pooh Bear, this is for you.

First the recipe:
Makes 2 loaves

2 cups very warm water
1 1/2 Tbl active dry yeast
1/4 C sugar
1/4 C dry milk (this wasn't in original recipe but it really makes it good)
2 Tbl veg oil
2 tsp. salt
4-5 Cups bread flour ( king arthur is best)

Water should be slightly warmer than body temp (105-115). Whisk together sugar, water and yeast. Give it a few minutes until its nice and frothy. If not frothy then your yeast is dead. My condolences. Next add dry milk, flour, oil and THEN salt. Salt kills yeast so always put it on top of your flour mound. Using dough hook, start mixing together on low until combined.


Turn speed up to "2" or next to lowest setting. If dough is sticky add more flour a tbl at a time until not sticky. Let mix for about 8-10 minutes until smooth and elastic. Sorry to bring this up ladies but it should feel like your jelly belly right after giving birth or like pinching your husband's buns. Let rise until double. Pour out risen dough onto counter. Should see these long spaghetti-like strands. (top right) That is Gluten .Gluten is good. If you see this then you did it right. Roll up into a ball and divide in half.

Roll out each dough with rolling pin to get rid of any air bubbles. Then roll them up like you are making cinnamon rolls. Tuck ends under to make a dough baby. Place in a well oiled bread pan and let rise until a good inch above the rim. This is a good time to let your oven start preheating to 400. Put risen bread in and turn oven down to 325. Bake for 20 minutes.Remove immediately from bread pans onto cooling rack. Bread should sound hollow when tapped on bottom.

I know its tempting but DON'T CUT IT . Let it cool to close to room temp before slicing or all the steam will escape taking your bread's moisture with it.