Neils Harbour White Bread Recipes

Steps:

• In a large warmed pottery bowl place the first 1 cup of lukewarm water. Dissolve into it 1 t. white sugar and sprinkle the yeast over it.
• After about 10 minutes the yeast should be frothy and have risen to the surface of the water. Stir until blended, making sure all the yeast is dissolved.
• Into the yeast mixture stir the remaining water, white sugar,1 heaping T. of salt and oil.
• Beat, then stir in, 1 cup at a time, the flour.
• Mix until it requires muscle. You may not need all the flour. The dough should hang together and be easy to handle, but still a little moist.
• On a floured surface, place the dough, sprinkle with more flour as needed, and knead until the dough is smooth and elastic. This usually takes about 8 minutes.
• Place the dough back in the bowl, cover with plastic and a nice heavy towel, and let rise in a warm draft free place. ( I usually only bake bread on sunny days.).
• Let dough rise for 1-2 hours or until it's doubled in size. When you stick your finger in the dough the imprint should remain.
• Punch the dough down and form into loaves.
• Place the loaves into well greased loaf pans, cover and let rise again- about an hour.
• Bake in a 400 degree oven for about 20 minutes, until golden top and bottom, and the loaf sounds hollow when tapped on the bottom.
• Remove from pans and let cool on a rack.
• * To make hamburger buns,roll about 1/2 inch thick, cut the dough with a wide glass(I use the top of a martini shaker)and place buns on a greased cookie sheet, not quite touching. I usually add a good portion of grated old cheddar cheese to the dough before cutting the rounds and letting it rise for the second time. Just before baking at 425 for 10-15 minutes, I make an egg wash with one egg mixed with 1 T. water and sprinkle with sesame seeds, poppy seeds, or for a real treat Montreal Steak Spice. They freeze very well. Makes about 20 buns.

Steps:

• Beat eggs in oil and add with water to flour and salt.
• Bake 190degC (375degF) for 40mins in a greased loaf tin.
• Slice and serve with butter.

Steps:

• In a large bowl, dissolve yeast and sugar in warm water. Stir in lard, salt and two cups of the flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.