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Associate.com - Share Your Recipe!

Recipe Name: Amy Scherber's Big Beautiful White Pan Loaves Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1/4 Cup(s) 2 oz very warm water
105 degrees
To 115 degrees F), To 115 degrees F
1 3/4 Teaspoon(s) Active dry yeast
4 1/2 Cup(s) 20 1/4 oz unbleached
All-Purpose Flour
2 1/4 Teaspoon(s) Kosher salt
1 1/4 Cup(s) Plus 2 tablespoons, 11 oz
Cool water, 75 degrees
Directions:
1997

Equipment: 9 by 5 inch loaf pan, lightly oiled In a small measuring
cup, mix the warm water and yeast with a fork to dissolve the yeast.
Let stand for 3 minutes. Mix the flour and salt together in a large
mixing bowl. Add the yeast mixture and the cool water. Using your
fingers, mix the dough into a sticky mass. When all of the flour is
incorporated, move the dough to a lightly floured work surface and
knead for 4 minutes. The dough should be sticky and will not look
smooth. If the dough feels stiff or dry, knead in additional cool
water, a tablespoon at a time. Put the dough in a lightly floured
bowl, cover, and let rest for 20 minutes. (This rest period is the
autolyse.) Return the dough to the lightly floured surface and knead
it for 7 to 8 minutes. The dough will go from being sticky to smooth
and will become supple but not too firm. Place the dough in a clean
bowl lightly dusted with flour. Cover the bowl with a towel and allow
the dough to rise at room temperature (75 to 77 degrees F) for 2 to 2
1/2 hours, until it doubles in volume. (An indentation made by poking
your finger deep into the dough should not spring back.) Place the
dough on a very lightly floured surface. Gently deflate the dough and
pat it into a rectangle. The short sides should be the top and bottom
edges. Fold the top edge down and the bottom edge up, overlapping them
slightly, then turn the dough a quarter turn and fold the top down and
the bottom up again to form an envelope. Shape the dough into a log
shape by rolling the loaf down two to three times and sealing the seam
with the heel of your palm. Roll the loaf back and forth on the table
to smooth out. Place the loaf seam side down in a lightly oiled 9 by 5
inch loaf pan. Gently press down on the loaf to spread it to fill the
corners of the pan, and cover it with oiled plastic wrap. Let the
loaf rise at 75 degrees to 77 degrees F for about 1 to 1 1/4 hours, or
until it has doubled and risen about 1-inch above the edge of the pan.
Meanwhile, preheat the oven to 425 degrees F. Gently place the loaf
pan on the center rack of the oven. Using a plant sprayer, quickly
mist the loaf with water 6 to 8 times, then shut the oven door. After
3 minutes, mist the loaf again. Bake for 10 minutes, then reduce the
oven temperature to 400 degrees F and bake for 30 minutes longer, or
until the top is a deep golden brown. Remove the loaf from the pan it
should come out with ease. The bread should sound slightly hollow when
tapped on the bottom, and the sides of the loaf should be brown.
Immediately place the loaf from the pan on a wire rack to cool. Serve
slightly warm, with butter and lots of homemade jam! Amy Scherber
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Posted to
Bakery-Shoppe Digest V1 #230 by Bill <thelma@pipeline.com> on Sep 11,

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3208
Calories From Fat: 76
Total Fat: 9.1g
Cholesterol: 0mg
Sodium: 4252.8mg
Potassium: 1003.7mg
Carbohydrates: 670.6g
Fiber: 25.5g
Sugar: 2.4g
Protein: 93.2g


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