RECIPE for WHITE BREAD - Yield: 1 Small Loaf

WHITE BREAD DEMONSTRATION

RECIPE FOR WHITE BREAD - Yield: 1 small loaf

 1 tsp. yeast  1 Tbsp.warm water  1/3 c. lukewarm milk, scalded then cooled  1 1/2 tsp. sugar  1 1/2 tsp. shortening  1/2 tsp. salt  1 1/6 to 1 1/3 c. flour  margarine, softened

Scald milk and cool. Dissolve yeast in warm water. Stir in milk, sugar, shortening, salt, and 3/4 c. flour of the flour measurement. Beat until smooth. Mix in enough of the remaining flour (approx. 1/2 c. plus 1 Tbsp.) to make dough easy to handle.

Knead the dough on a lightly floured surface until smooth and elastic, about 10 minutes. Place in greased bowl; turn greased side up. Cover, let rise in warm place until double, about 1 hour or until an indent remains.

Punch down. Roll out dough into a rectangle using a rolling pin. To form loaf, roll up the dough tightly to avoid pockets of air. Pinch seam/ends and fold ends under. Place seam up in greased loaf pan. Turn loaf so seam side is down. Bake at 425 OF for 20-25 minutes. Remove from pan; cool on wire rack. Brush top with softened margarine or butter.

SUPPLIES NEEDED FOR DEMONSTRATION

 Sauce pan  Spatula  Bread pan  Rolling pin  2 mixing bowls  Rubber scraper  Thermometer  Wooden spoon  Measuring spoons  Dry measuring cups  Liquid cup measure  Dish cloth  Ingredients in recipe  Med/large size bread board  Dish towel DEMONSTRATION DISCUSSION

1. Scalding milk destroy enzymes and inactivates protein in milk so dough doesn't become too soft during fermentation or rising. Milk must be cooled to 105*F to 115*F so it does not kill the yeast.

2. Flour differs in ability to absorb water; humidity and temperature of room affect its absorption ability also. A measurement range is given. Stop adding flour when dough leaves the side of the bowl.

3. Kneading is required to produce gluten. Add only a small amount of flour during kneading. Fold, push, and turn with the heal of the hands. Don't handle roughly or the gluten strands will be damaged and the dough will be sticky. Knead until the dough is silk, smooth, and elastic.

4. The dough must rise double in size; if dent remains, it is ready to punch down.

NOTE TO TEACHER: REVIEW THE INGREDIENT FUNCTIONS AT THIS TIME

5. Punching down lets excess gas escape and pulls sides in toward the center. Let the dough rest for 10 minutes before shaping the loaf. It will be easier to handle.

6. When dividing the dough, use a sharp knife so as not to damage the gluten strands.

7. With a rolling pin, roll the dough into a rectangle, roll up like an airtight sleeping bag, and tuck the ends under.

8. Shape the loaf and put the seam side down into a greased bread pan.

9. The dough must rise again until double in bulk.

10 Bake. When bread is golden brown and the top sounds hollow as tapped, it is done.

11. Turn the loaf onto a cooling rack to cool immediately so it does not go soggy. Cool away from drafts or crust will crack. (Place a clean dish towel over the loaf while cool.)

12. Store the bread in a bread box or wrap with plastic wrap or foil.