michael-in-phoenix
Well-known member
...two days. Comes out just like the picture!
I did not use my KA mixer. I am getting pretty good at using my KA 11-cup food processor with the plastic blade. I put the dry ingredients in first and ran the processor for 10 seconds to mix. I then put in the honey and the butter.
Before starting the processor, I had the warm water ready to pour through the tube. I start the processor and pour in the water in a steady stream, taking maybe 10 to 15 seconds to add the water.
I let the mixer knead for 1 1/2 to 2 minutes, then I removed the dough and did what Joe suggested and kneaded it by hand for 40 to 50 turns.
Then I proceeded as the recipe says.
Tall, brown and very tasty!
Michael
Here's the original recipe:
Classic White Bread
1 cup + 2 tablespoons, to 1 1/4 cups lukewarm water*
1 heaping tablespoon honey
2 1/4 teaspoons instant yeast
1 3/4 teaspoons salt
2 tablespoons soft butter
4 cups King Arthur Unbleached All-Purpose Flour
1/3 cup Baker's Special Dry Milk or 1/2 cup nonfat dry milk granules
*Use the lesser amount in summer or humid climates; the greater amount in winter or drier climates.
Directions
1) Mix all of the ingredients in the order listed, and mix and knead — by hand, or using a stand mixer — to make a smooth dough. It won't be particularly soft nor stiff; it should be smooth and feel bouncy and elastic under your hands.
2) Place the dough in a lightly greased bowl, or large (8-cup) measuring cup. Cover it, and let it rise for 60 to 90 minutes, till it's become quite puffy, though not necessarily doubled in size.
3) Gently deflate the dough, and shape it into a fat 9" log. Place it in a lightly greased 9" x 5" loaf pan.
4) Cover the pan, and let the dough rise for 60 to 90 minutes, till it's crowned 1" to 1 1/2" over the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.
5) Bake the bread for 20 minutes. Tent it lightly with aluminum foil, and bake for an additional 15 to 20 minutes, till it's golden brown. An instant-read thermometer inserted into the center will read 195°F to 200°F.
6) Remove the bread from the oven, and turn it out onto a rack to cool. When completely cool, wrap in plastic, and store at room temperature.
Yield: 1 large loaf, about 18 servings.
http://www.kingarthurflour.com/recipes/king-arthurs-classic-white-bread-recipe?go=RT100730J&utm_source=RT100730&utm_medium=email&utm_content=&spMailingID=3169288&spUserID=MTEwMDMzODI0NzgS1&spJobID=188891643&spReportId=MTg4ODkxNjQzS0
I did not use my KA mixer. I am getting pretty good at using my KA 11-cup food processor with the plastic blade. I put the dry ingredients in first and ran the processor for 10 seconds to mix. I then put in the honey and the butter.
Before starting the processor, I had the warm water ready to pour through the tube. I start the processor and pour in the water in a steady stream, taking maybe 10 to 15 seconds to add the water.
I let the mixer knead for 1 1/2 to 2 minutes, then I removed the dough and did what Joe suggested and kneaded it by hand for 40 to 50 turns.
Then I proceeded as the recipe says.
Tall, brown and very tasty!
Michael
Here's the original recipe:
Classic White Bread
1 cup + 2 tablespoons, to 1 1/4 cups lukewarm water*
1 heaping tablespoon honey
2 1/4 teaspoons instant yeast
1 3/4 teaspoons salt
2 tablespoons soft butter
4 cups King Arthur Unbleached All-Purpose Flour
1/3 cup Baker's Special Dry Milk or 1/2 cup nonfat dry milk granules
*Use the lesser amount in summer or humid climates; the greater amount in winter or drier climates.
Directions
1) Mix all of the ingredients in the order listed, and mix and knead — by hand, or using a stand mixer — to make a smooth dough. It won't be particularly soft nor stiff; it should be smooth and feel bouncy and elastic under your hands.
2) Place the dough in a lightly greased bowl, or large (8-cup) measuring cup. Cover it, and let it rise for 60 to 90 minutes, till it's become quite puffy, though not necessarily doubled in size.
3) Gently deflate the dough, and shape it into a fat 9" log. Place it in a lightly greased 9" x 5" loaf pan.
4) Cover the pan, and let the dough rise for 60 to 90 minutes, till it's crowned 1" to 1 1/2" over the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.
5) Bake the bread for 20 minutes. Tent it lightly with aluminum foil, and bake for an additional 15 to 20 minutes, till it's golden brown. An instant-read thermometer inserted into the center will read 195°F to 200°F.
6) Remove the bread from the oven, and turn it out onto a rack to cool. When completely cool, wrap in plastic, and store at room temperature.
Yield: 1 large loaf, about 18 servings.
http://www.kingarthurflour.com/recipes/king-arthurs-classic-white-bread-recipe?go=RT100730J&utm_source=RT100730&utm_medium=email&utm_content=&spMailingID=3169288&spUserID=MTEwMDMzODI0NzgS1&spJobID=188891643&spReportId=MTg4ODkxNjQzS0
