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Granny White
stirring well after each addition. Add one more cup of the white
flour (if it'll take it) and stir well.
Turn out onto a board and knead in enough additional white flour
until dough is smooth and elastic (the usual 300 to 400 stokes or
1
5 min.). Place into a greased bowl, turn, and cover. Proof until
doubled in an 85 degree location...about 2 hours if all is well.
Punch down the dough and return to the warm place to rest for 30
minutes.
Divide the dough into 2 equal parts, knead each part for about 30
seconds, form into loaves and place into loaf pans (seam side down).
Cover and let proof in the warm place for 1 1/2 hrs or until doubled.
Bake in a preheated oven for 45 minutes. When golden brown and
the loaves have shrunk away from the sides of the pans, they are
done. Place on wire racks to cool: brush tops with butter, then
cover with thick towels. Cooling takes about 3 or 4 hours. (Slow
cooling brings out the flavors in the bread better).
435
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