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Crystal Hoge Professor Jennifer Mullins Eng. 101 Bi-Term fulfill Essay 29 October 2012 Bringing Baking Back from the Old years Todays society has become every about convience and how to get everything d ace cheaper and faster. However, my intuitive feeling is that you should only take convience so far. Convience shouldnt be brought anywhere near the kitchen. My ducky baked item is that of old-fashioned moolah. I dont mean that pre-packaged bread that you gazump up from your local grocery store.Im talking about the kind of gentle smelling bread your grandma employ to micturate on sunshine mornings before church. Included in this article be the ingredients and steps requisite to obtaining that delicious, sweet smelling homemake bread. The first step to baking is to aquire the desire expression the recipe I lead be following is the recipe for traditional white sandwich bread. (Yetter, Elizabeth) The required ingredients for this recipe for the recipe argon as follows * 1 ? cup room temperature milk * 1 Tbsp prohibitionist active yeast * ? tsp salt * 1 Tbsp softened butter 3 ? cups all purpose flour, or bread flour This recipe will only make one linger and will take well-nigh three bits and fifteen minutes. This time includes baking and preparation time. Before outset your preparation, I highly recommend make sure you have all required ingredients, as well as any desired additive indregients. If you wish to have sweeter tasting white sandwich bread I recommend a tablespoon of honey. If you wish to make more than one loaf of bread, simply multiply the recipe. If you desire to make two loaves, geminate the recipe.If three loaves is what you want, quadruple the recipe. Doing so, however, may elongate the period of time it takes to desex and prepare the bread. Preparation is the next key step in making a successful loaf of bread. First, you will need a epic bowl in which you will mix milk and yeast, adding sugar, salt, and two cups of flour at a time to crack it mixes well. As a test, make sure the pelf follows your spoon around the bowl. Next, lightly flour your belatedly cleaned and dried counter top and knead the net profit for four minutes.The process of kneading is basically pulling apart and massaging the dough into a ball. later kneading the dough until smooth, grease a medium sized bowl and place the dough into into bowl. Turn the dough over so that both sides of the dough are lightly greased then surmount the dough for one hour and place in a warm, draft-free place, such as a microwave and allow rise. After the dough has doubled in size seclude it from the covered bowl. Then lightly flour a cutting board. After flouring your surface place the dough onto it and knead for four minutes or until all the bubbles are gone.Once the bubbles are gone, shape the dough into a loaf and place into a greased bread pan. Then, once again cover the pan with a cloth and place back into the microwave and let rise for forty-f ive minutes. After the bread has doubled in size, break the pan and place into a preheated oven of 350 degrees. Cook the bread dough for well-nigh forty-five minutes. A way to test the bread to see if its done is to knock on the top of the bread. If it sounds hollow when you knock on it, its done.Once you have verified that your bread is done, remove it from the oven and place it on a rack to cool. After your bread has cooled plenteous to touch, remove it from the bread pan and place on a cutting board. With a sharpen bread knife, cut the bread into even slices. Remember, your slices should be thick enough to hold a spread and a couple slices of sliced meat. However, it should similarly be thin enough to chew easily without straining your jaw. To ensure that your bread doesnt get hard, store your bread in flexible storage bags.Bread made with milk usually has a softer crust than breads made with water. However, in any recipe for milk, you can substitue milk with water or visa ve rsa. Now that you have properly mixed, prepared, cooked, and stored your bread you should have a nicely browned, sweet smelling loaf of bread that Grandma used to make. Now simply dress your bread with your desired spread, meat, and vegtables, and enjoy working Citied Yetter, Elizabeth, White Sandwich Bread, About. com, 2012, Oct. 28, 2012