Wednesday, February 10, 2010

White Pan Bread

We had a really fun bread making night with some friends in my Relief Society. This was one that my friend Jill brought that was really tasty. It was a nice- kind of spongy- texture and a good flavor. I thought I would share the recipe Jill passed on. I'm sure sure how to convert all the grams- so good luck with that. :)

Jill's White Pan Bread


Active dry yeast: 9g

Water (warm) 1: 35g

Water 2: 265g

Bread flour: 500g

Salt: 12g

Sugar: 18g

Powdered milk: 25g

Shortening: 18g

Total weight: 891g


Mix water 1 and yeast and set aside.

Measure all ingredients out and then mix together with yeast.

Mix for 10 minutes on lowest setting. (mix on a number 2 for kitchen aids)

Place dough in a bowl and cover with plastic wrap.

Let dough proof for 1½ at 80°F

Dough should double in size.

Kneed ten times and them separate dough into four loaves each weighing about 220g

Bake at 400°F until golden brown.

While baking, place a tray of ice cubes under the area where the bread is cooking.

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