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About Flour
All-purpose:
Flours labeled "all-purpose" usually contain a blend of high gluten hard wheat
and low gluten soft wheat. When a flour calls for all-purpose you can use
bleached or unbleached flour. Has a protein count of 12 -13 grams per cup.
Bread Flour:
Has a protein count of about 14 grams per cup.
Cake and pastry flour:
Has a protein count of about 8 grams per cup and are used when a very tender
crumb is desired.
Why is this important?
Gluten is formed by the amount of proteins in flour. When gluten is developed it
is what gives the dough the strength to rise. Gluten is great in bread but not
what you want when you make a cake or pie crust. |
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Old Fashioned White Bread Recipe
3 packages yeast
3/4 C. warm water
1/2 C. sugar
2 T. salt
2 C. milk
1 C. shortening
1 1/4 C. water
2 eggs
10 -12 C. flour
Dissolve yeast in warm water with 1 T. sugar in a small bowl. Warm milk and
butter in a pan until the butter melts. Add water to cool to lukewarm. Add 2
beaten eggs and salt. In a large bowl have ready 10 C. of flour. Add milk
mixture and yeast. Mix well, adding enough flour to make a stiff dough. Knead
the dough on a floured board about 10 minutes until smooth and satiny. Place
dough in greased bowl, cover and set bowl in a warm place to rise until doubled.
After it has doubled punch it down and let it rise a second time.
Divide dough into 4 pieces. Shape into loaves and place in 4 greased 9x5x3 inch
bread pans. Let rise until doubled again.
Place in oven to bake at 350°F. 35-40 minutes. When bread is baked, if you tap
on the top of the loaves it should sound hollow. Remove from pans immediately
and cool on racks.
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