Tuesday, October 9, 2012

Quick Mixer Bread

I thought I had lost this recipe the last time I wanted to make bread, so I figured I would get it posted, just in case I am ever in such a panic again.  This is a staple around here, not only for yummy home-made white bread, but for cinnamon rolls and scones.  I've only made it in a Bosch mixer (a very OLD Bosch mixer - but I'm not complaining!).  Mi mamita showed me how to make it years ago - I can't thank her enough.

(I was looking through my files for a picture of this delicious bread, and then noticed that it's on the blog header... along with the cinnamon rolls AND scones... all of which are made from this very recipe.  Check them out there!)


Put into mixer:
7 cups flour
1 cup non-instant powdered milk (good use of food storage)
1 cube butter or margarine (I prefer butter), softened
1/2 cup sugar
1 to 1-1/2 Tbs. salt
2 Tbs. instant yeast (I have used regular yeast and it works great too)

Blend with whips in mixer.  Add six cups of warm water and two eggs all at once before turning on whips again.  Whip until batter is smooth.  Put in bread hook and turn on mixer again.  Add more flour until you have a good bread texture (9 to 10 cups).  Mix for 10 minutes.  Turn off mixer and cover for 15 minutes.  Put butter on counter (because I have tile countertops, I use a large plastic cutting board with a damp towel underneath) and divide dough into loaves and roll out with a rolling pin.  (I roll into a rectangle, then tightly roll up, pinch and tuck ends, and pinch the end of the roll, placing it on the bottom of the pan.)  You can cook two loaves in a cake pan (I use bread pans, and have discovered that glass pans work best).  Let raise for about an hour or until double in bulk.  Bake for 25 to 30 minutes at 350 degrees.  Enjoy!

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