January 25, 2017

Rosebud's Bread

As you've probably guessed, I sort of like trying new recipes.  I mean, I have a fantastic recipe for bread that I use all of the time but why not try a new one, right? 

This one is a Pinterest find and it's pretty darn good.  I just made it yesterday but its still moist and delicious.  The original recipe was for white bread but I added about half white wheat flour just to get some of that nutrition into it. 

There isn't a ton of flavor (which is kinda the point of bread, in my opinion) I mean, don't you really want to taste what you're putting inside of your sandwich or on top your toast? So I like it.  My other recipe for bread has honey in it so you get a little more flavor, however, my other recipe doesn't rise up and get as big as this one does.  However, I love the texture.  It's moist and holds together well for a sandwich. 

Rosebud's Bread
Recipe from The Curry Carrot

  • 4 1/2 tsp (two packets) active dry yeast
  • 3/4 cup warm water
  • 1/4 cup granulated sugar
  • 1 Tbsp salt
  • 3 Tbsp unsalted butter
  • 2 3/4 cup additional warm water
  • 9-10 cups all-purpose flour (i use King Arthur)
  • 4 Tbsp unsalted butter, melted
  • extra spray or butter for greasing
Cooking Directions
  1. In the bowl of your stand mixer add the yeast and 3/4 cup water. Let sit for 5 minutes.
  2. Add to the yeast mixture, sugar, salt, unsalted butter and the remaining water and mix.
  3. Add 5 cups of flour, slowly, until mixture becomes smooth. Slowly add in the remaining flour until it becomes smooth.
  4. Switch to the dough hook and knead in your mixer for 10 minutes. Alternatively, this amount of dough might be hard on your mixer unless you have a large or professional mixer. So you can also knead on a floured work surface.
  5. Put dough into a large greased bowl and cover with either a floured towel or plastic wrap for about an hour. Set in a warm spot.
  6. Punch down dough and cut into two even sized pieces. Working with one at a time, roll out to about a 12x12 sized square and make sure it's a uniform thickness. Now tightly roll the dough into a roll, pinch together the ends and place it seam side down in a greased 9" loaf pan. Do the same to the remaining dough and cover. Let sit a warm place for another hour to rise.
  7. Preheat the oven to 425º
  8. Bake both loaves in the preheated oven for 15 minutes, then cover with tin foil and bake for another 15 minutes so they don't get too dark. Remove from the oven and let cool in the loaf pans, then remove from pans to a wire rack.

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