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Recipe for "bread-white-1"

NAME

     BREAD-WHITE-1 - Ordinary white bread
     This recipe is derived from the basic bread in the  American
     Heart Association Cookbook.

INGREDIENTS (2 loaves)

     15 g      quick rising dry yeast (2 envelopes)
     60 ml     lukewarm water
     50 g      dry milk
     30 g      sugar
     5 ml      salt
     420 ml    water
     30 ml     vegetable oil
     600 g     all-purpose flour

PROCEDURE

          (1)  In a small bowl,  dissolve  the  yeast  in  60  ml
               lukewarm water.
          (2)  In a large mixing bowl,  mix  the  powdered  milk,
               sugar, salt and 420 ml water together. Stir with a
               whisk until smooth, then add yeast mixture.
          (3)  Sift in 300 g of flour and mix until smooth.
          (4)  Add the oil; mix.
          (5)  Gradually sift in the remaining  flour.   When  it
               becomes  stiff  enough  to  handle remove from the
               bowl and knead it as you add the flour.  Knead  it
               for 5-7 minutes after the last flour is added.
          (6)  Place the dough in a oiled bowl and turn  it  over
               to  coat uniformly.  Then place it in a warm place
               to rise until it has doubled  in  size  (about  45
               minutes).
          (7)  Remove from bowl and knead a little.  Divide  into
               two  equal  parts, shape into loaves, and place in
               loaf pans.  Let rise again until doubled in size.
          (8)  Preheat oven to 190 deg. C.
          (9)  Bake 45 minutes.
          (10) Remove loaves from pans and cool on a wire rack.

NOTES

     This is good everyday bread.  Be careful: it's easy  to  eat
     too  much and get fat.  You may want to have someone who has
     made bread before help the first time as the amount of flour
     may  have to be adjusted depending on the slight differences
     in your mesurement of the liquids and the  humidity  of  the
     day.   Once you have done it it is easy to do by the feel of
     the dough.

RATING

     Difficulty: moderate.  Time: 20 minutes preparation, 2 hours
     rising,  1  hour  cooking  and  cooling.  Precision: measure
     carefully.

CONTRIBUTOR

     Pat Caudill
     Tektronix, Inc., Portland, Oregon, USA
     patc@tekcrl.TEK.COM