This bread recipe has been a tremendous success compared to the Thirty-minute White Bread recipe. The first attempt at this recipe went remarkably well, and I have since made two more attempts which have also become increasingly better. For this particular recipe I would say that timing is everything.
Time to bake!
Rich White Bread Recipe from Bernard Clayton's New Complete Book of Breads1 1/2 C hot water (120-130)
1/2 C nonfat dry milk
2 T sugar
2 tsp salt
2 pkg dry yeast
5 1/2 - 6 C bread or AP flour
2 T lard or butter, room temp
2 eggs, room temp
2 9x5 loaf pans
In a mixing bowl combine hot water, milk, sugar, salt, yeast.
Slowly add 3 cups of flour.
Add butter (or lard) and eggs, blend until smooth
Mix in the remaining flour slowly - the dough will be rough and shaggy and should clean the sides of the mixing bowl.
If the dough is too wet, add small quantities of flour slowly until it is the right consistency.
Knead dough with dough hook attachment or by hand for about 8 minutes.
Sprinkle more flour if the dough sticks to the bowl or to your hands. Dough will become smooth and elastic.
Place dough in bowl and pat with buttered fingers to prevent surface from crusting. Cover bowl with plastic wrap.
Leave at room temp until the dough has doubled in bulk, about 1 1/2 hours.
Open plastic wrap and punch down dough with fingers. Fold dough toward the center and flip. Cover with plastic and let rise until it's about 1 1/2 times its current size, about 30 minutes.
Knead dough a few times to work out large bubbles. Divide dough in half, shape into balls, and let rest for a few minutes.
Press dough ball into ovals the length of the baking pan and place in the pan.
Cover loaves with wax or parchment paper and leave until the center of the loaf has risen about 1" about the rim of the pan, about 50 minutes.
Preheat oven 400 for about 20 minutes
Bake loaves about 35 minutes until crusts are golden brown.
Midway through baking move pans around in the oven to insure uniform heating
Rich White Bread Baking Tips
Consider, in theory, that the yeast has a limited amount of fuel to rise (the flour and other ingredients in the dough). If you let it rise too long, you'll not have enough fuel for the bread to rise after the shaping into pan phase. The first and second rise develops the flavor and texture of your bread, while the third rise after shaping into the pan not only acts as the final flavor and texture (crumb) development but also dictates the final shape and height of your loaf.