Try this Homemade bread recipe, or contribute your own.
- Carbohydrate 31.423244000263 g
- Cholesterol 566.708757252051 mg
- Fat 212.666605378676 g
- Fiber 3.20300000010753 g
- Protein 24.9451060000444 g
- Saturated Fat 131.868781479605 g
- Serving Size 1 1 recipe (1019g)
- Sodium 17300.665643642 mg
- Sugar 28.2202440001555 g
- Trans Fat 14.4766626126617 g
- Calories 2090 calories
Step-by-step
- Place the yeast and sugar in a small bowl. Pour the warm water (not too hot) over the yeast mixture and let it sit for 15-20 minutes, or until nice and bubbly.
- Combine melted butter, sugar, evaporated milk and salt into a large mixing bowl. When your yeast mixture is ready add them together and mix.
- If you are using a stand mixer put on your bread hook and then pour in 3 cups of flour. If not you can stir/kneed it as well. Then add in 1 cup of flour at a time and mix. When you get to 5 cups of flour in the bowl, add in 1/2 cup more of flour at a time until the dough is no longer sticking to the sides. You'll know it's ready when your fingers no longer stick to the dough.
- Then cover the ball of dough and sides of the bowl with shortening and cover the bowl with a warm towel. Set by the window and allow it it rise (approx 1.5 hours). When it has risen over the bowl punch it down and place on a floured service.
- Kneed the dough for 2-3 minutes.
- Cut dough into two pieces and roll them out into a rectangle. Roll the dough up and place into 2 greased bread pans.
- Let the bread rise again, and when it looks like a good loaf of bread place them in the oven at 375 degrees for 25 minutes. When the bread is done, coat the top with butter and remove onto a cooling rack. Enjoy!
Baking bread on a strict timeline requires managing fermentation speed through precise liquid temperatures, ensuring the yeast activates without dying from excess heat. Evaporated milk introduces concentrated dairy solids and less water content than fresh fluid milk, which yields a softer crumb and more browning capability due to the presence of natural lactose and reduced moisture. Using active dry yeast demands a dedicated hydration phase to wake the dormant fungi before it encounters salt, which can otherwise dehydrate and inhibit the microorganisms if not properly dispersed.
- Water temperature for the yeast bloom should hover around 105 to 110 degrees Fahrenheit, warm enough to stimulate growth without exceeding 120 degrees Fahrenheit, which kills the culture entirely.
- Add flour incrementally rather than dumping all five to seven cups at once, stopping when the dough pulls cleanly away from the mixing bowl sides and leaves your fingertips tacky rather than wet.
- Shortening applied directly to the bowl and dough surface traps interior moisture during the first rise, preventing a dry crust from forming while the gluten strands stretch.
