White Bread

Meredith wanted to make bread for some friends who were coming over for dinner one evening, and she had all day to make it. It was pouring outside and Jeremy was feeling a bit under the weather as well.

For Christmas, Meredith's mother gave her a copy of the Five Roses cookbook, knowing it's the same book that her grandmother used (an earlier version, at least). In my opinion, the recipe for white bread is quite a task. There's lots of punching and kneading, and even more waiting. I guess that's why I don't bake.

The bread itself turned out great. We used it with our dinner that evening and shared some with the neighbours (who's going eat four loaves?!)

White Bread (makes 4 loaves)

1 package active dry yeast
1/2 cup lukewarm water
1 tsp sugar
2 cups milk (we used 3.5%)
1/4 cup sugar
2 tbsp vegetable shortening
2 tbsp salt
2 cups water
10-12 cups flour

1. In a small bowl, dissolve 1 tsp sugar in 1/2 cup water. Sprinkle yeast on top and let stand for 30 minutes, then stir.
2. In a saucepan, scald the milk, add 1/4 cup sugar, 2 shortening and salt. Stir until the shortening melts and add 2 cups water. Make sure milk mixture is lukewarm.
3. Add yeast to milk mixture and using a standing mixer, mix in 6 cups flour until smooth.
4. Gradually add the remaining 5 or six cups until the mixture no longer sticks to the board or mixing paddle.
5. Remove dough from mixer and knead by hand for 8-10 minutes.
6. Grease a bowl with shortening and place the dough inside, turning it around so it's also covered in shortening. Cover with plastic wrap and let rise in a warm room (approximately 80 or 85-degrees Fahrenheit) for about an hour, until it doubles in size.
7. Punch the dough down and let it rise again for about 45 minutes.
8. Punch the dough down again and divide into four equal parts.
9. Cover the portions and let them rest for 10 minutes.
10. Shape into loaves and place in four 8.5" x 4.5" x 2.5" bread pans, cover, and let rise again for 1 hour.
11. Preheat oven to 400-degrees and bake loaves for 30-40 minutes. Let cool on a wire rack before removing from pan.

Mostly from the Five Roses Cookbook

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Muffin Tin Dinner Rolls

Clearly, Meredith was inspired by The Muffin Tin Cookbook, by Brette Sember. She decided to adapt a recipe for muffin tins on her own when we were going to a family dinner. Not wanting to bring another dessert, she tried a bread recipe instead.

Much of the recipe is based on the Better Homes and Gardens dinner rolls recipe, however, these rolls are much bigger. The original recipe quoted 24-36 rolls, while Meredith's recipe resulted in sixteen rolls.

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Muffin Tin Dinner Rolls

by Meredith Burbidge June-1-2012

Much of the recipe is based on the Better Homes and Gardens dinner rolls recipe, however, these rolls are much bigger. The original recipe quoted 24-36 rolls, while Meredith's recipe resulted in sixteen rolls.

Ingredients

• 1 package active dry yeast
• 1/4 cup water
• 1 tsp sugar
• 1 cup milk
• 1/4 cup sugar
• 1/3 cup vegetable shortening
• 3/4 tsp salt
• 4 cups all-purpose flour
• 1 egg, beaten (for egg wash)

Instructions

1. Combine yeast with 1/4 cup warm water and 1 tsp sugar, mix and let sit for 10 minutes.2. In a small saucepan on medium heat, stir together milk, sugar, shortening, and salt until warm (120-130 degrees Fahrenheit) and the butter is almost melted.3. Using a standing mixer, combine 1 1/2 cups flour and yeast and continue to mix. Using the low setting, slowly add the milk mixture and let combine for 30 seconds, scraping the sides of the bowl.4. Increase speed to medium and slowly add the remaining flour. Continue to beat for three minutes.5. Remove dough from mixer and shape into a ball. Rub dough with 1 tsp oil, place in a large bowl and cover with plastic wrap. Let dough rise for one hour.6. After dough has risen, grease enough muffin tins for sixteen items.7. Divide dough in half. Divide each half again three more times until you have sixteen pieces. Roll each piece on a lightly floured surface and place into the greased muffin tins. Cover, and let rise for an additional 30 minutes.8. While dough is rising, preheat oven to 375-degrees.9. Brush rolls with egg wash using a pastry brush and bake for 12-15 minutes, or until golden. Remove from tins and let cool on wire racks.

Details

Prep time: 1 hour 50 mins Cook time: 15 mins Total time: 2 hour 5 mins Yield: 16 rolls

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