Lisa’s High Altitude White Bread

by Stephan on April 29, 2011

Lisa’s High Altitude White Bread

Make 2 Loaves

  • 1 package (2 1/2 teaspoons) active dry yeast
  • 1/4 cup warm water (100-115°F) or 2 cups water if using dry milk
  • 5 tablespoons sugar
  • 1/4 cup (1/2 stick ) butter or shortening softened
  • or 1/4 cup
  • vegetable oil
  • 1-3/4 sup milk or scant 2/3 cup dry milk
  • 3 teaspoons dough enhancer
  • 2 teaspoons salt
  • 6 cups sifted all-purpose flour

Dissolve yeast in the warm water.

Put sugar or honey, butter and milk in a small pot and heat until the  sugar is dissolved.

Sift 3 cups of the flour into a bowl; stir in milk mixture and yeast; beat well. Mix in enough of the remaining 3 cups of flour to make a moderately stiff dough. Let rest 10-20 minutes.

Turn dough out onto a clean counter or board and knead until smooth and elastic. Put dough in a lightly greased bowl.

Cover and let rise in the oven that has a pan filled halfway with boiling water until the dough is doubled in size. It takes about 60 minutes at 5,000 ft.

Punch down. Let rise again until doubled, about 30 minutes at 5,000 ft.

Divide dough in half, and shape it into loaves. Put loaves into two 9×5 inch loaf pans. Slash the tops with a sharp knife. Cover and let rise until doubled, about 30 minutes.

Preheat oven to 375°F. Put boiling water in a pan under where the  bread will bake. Bake for 45-55 minutes, or an internal temperature  of 200-210°F

 




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