General Yeast Bread Instructions
Most yeast breads are made similarly. If you want a soft dough
use all purpose flour. If you want a chewier bread, use bread flour. (I prefer all purpose
and Ed usually uses bread flour.)
This is what I usually do:
Warm liquid (no need to scald milk) to baby bath temperature (luke warm).
Add all ingredients except
the bulk of the flours, but do mix in 1 of the cups of flour. Mix gently and let sit a few
minutes. (This lets the yeast get started. It isn't strictly necessary but seems to make
things work better.)
Now add most of the rest of the flour. Stir with a manual dough hook until its pretty well mixed.
Turn onto floured surface and knead until smooth (or until you are tired.) You can add flour
if you need to if the dough is too sticky.
Put the dough in an oiled bowl, cover with a cloth/towel
and let rise until doubled. (This can be as little as an
hour with some doughs, and 2 1/2 hours for others.)
Some recipes have you let rise and punch down again (like Challah) but most don't.
Shape the dough into desired shape.
If desired brush on coating (like egg yolk and poppy seeds.)
Bake as directed.
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