1951 Workbasket One Loaf Of Bread Recipes

Steps:

• Mix the butter, sugar, and salt into the warm water.
• Stir in 1 tablespoon flour and the yeast (Can use 1 Tablespoon yeast in place of the packet).
• Wait 5 minutes; if yeast does not bubble buy new yeast.
• Put flour in a large bowl; stir in yeast mix.
• Stir thoroughly; turn onto a floured board and knead.
• Knead in as much of the flour as possible to make a satiny dough; if dough is sticky add more flour a tablespoon at a time.
• Put dough in a greased bowl and turn to coat.
• Cover with a clean damp towel and let rise til double.
• Punch down; shape into loaf and put in greased loaf pan.
• Let rise.
• Bake at 375 for 50 minutes or until bottom sounds hollow when thumped.
• Can also be shaped into 12 dinner rolls or 8 hamburger buns.
• Bake for less time if using these shapes.

Steps:

• Add yeast to lukewarm water and dissolve.
• Add remaining ingredients.
• Turn out on lightly floured board and knead until smooth and elastic.
• Round up and place in a greased bowl.
• Grease surface of dough.
• Cover and let rise until double in bulk.
• Punch down dough and turn out on floured board.
• Round up dough and let rest 10 minutes.
• Mold dough into a loaf.
• Let rise in a greased pan until double in bulk.
• Bake in 425°F oven about 40 minutes.
• Turn out of pan and brush top with melted butter.
• Cool on a rack.

Steps:

• 1. Soften the yeast in 2 tablespoon of the water, adding the sugar. Scald the milk, pour over the fat to melt it and add the remaining water to cool it. Measure about 1 1/2 cups of flour, add the salt, and sift into a bowl. Stir into this the lukewarm liquid and the yeast mixture and beat hard, adding enough flour to make it possible to handle the dough.
• 2. Turn it out on a floured board and knead it, knead for exactly eight minutes (by the clock), working into the dough as much more flour as it will take up-sift a bit on the dough and on the board under it, and continue kneading with the "heel" of the hands. The exact amount of flour varies with the type of flour, but ease of handling and not sticking to the board will tell you when you have enough.
• 3. Grease a clean bowl generously, drop the ball of dough in, then turn it over and cover all with a cloth and let it rise. If you want to make out the loaf just any time it is ready, choose a warm place for this process. If you prefer to have it ready for baking after other tasks are out of the way, this rising can be delayed by placing the bowl in a cooler place. In a warm temperature, after about an hour or hour and a half, the dough will be double in bulk.
• 4. At this stage, punch it down and let rise again until double, which will require about half the time. This last rising may be omitted, but it produces a finer loaf.
• 5. Turn the dough out on a lightly floured board, stretch into oblong shape, and let it stand about five minutes before shaping into a loaf.
• 6. Fold into thirds, legthwise, stretch and fold into thirds again, into the length of your bread pan. Roll, jelly-roll fashion, and place into greased bread pan, the lapped edge underneath. Tuck into a warm corner, covered with a cloth, slightly damp. The loaf is permitted to double in size, then popped into a 400 degree oven and baked about 35 minutes uncovered until a golden brown. Bread that is done shrinks from pan and responds to tapping with a hollow sound.
• 7. The loaf should then be cooled on a rack or across the edges of the pan to give a nice crisp crust. For a soft crust, brush immediately with melted butter or fat. COMMON FAULTS IN BREAD MAKING Using too much flour can result in tough bread. Sub-standard ingredients can spoil and entire batch. Letting dough rise too long may cause a coarse crumb or souring. Insufficient raising will turn ot a soggy or heavy loaf. Not baking long enough or too much liquid may have the same effect. Not kneading enough (until dough is elastic) or too low and oven makes a coarse bread. Too high temperature may cause the top crust to crack.