Kirsten wrote: Ok, so I found a recipe that is really yummy and for those of us who cannot stock up on Granny Sycamore's white bread, here's a copycat version that I have tweaked a bit. Enjoy!
By the way, the original copycat (does that make sense) recipe can be found here:
http://robbygurlscreations.blogspot.com/2011/06/robins-perfect-homemade-bread.html
her loaves come out a little squat, so I use her original recipe to only form one loaf.
Granny Sycamore Copycat
3 C. All Purpose Flour
1 - 1/4 oz. Pkg. Fast Acting Dry Yeast (or 2.5 tsp SAF yeast)
1 1/4 tsp. Salt
3 Tbsp. Sugar
4 Tbsp. Butter, Melted
1/4 C. Non-Fat Dry Milk
1/4 C. Mashed Potato Flakes (or potato pearls that have been processed to powder)
1 1/8 C. Luke Warm Water
1 1/2 tsp. Vital Wheat Gluten or dough enhancer
A Pinch of Sugar
1. Proof the yeast with warm water and a pinch of sugar.
2. Combine flour, salt, sugar, non-fat dry milk, potato flakes and vital wheat gluten into your mixer. Mix together.
3. Add dough enhancer to proofed yeast. Measure out your 4 tbsp of butter and stick in the microwave for about 20 seconds.
4. Pour melted butter into yeast mixture add this to your mixer.
6. Knead for 10-15 minutes.
7. Transfer dough to greased bowl and cover with plastic wrap (that has also been “greased”). Place in warm area and allow to rise for 1 hour or until dough has doubled in size (I learned a trick from ATK, set your oven to 200 degrees before you even start gathering your ingredients. Allow to come to temperature and sit at 200 for 10 minutes. Turn off oven and let cool slightly. You will be left with a perfect proofing oven.)
8. While the dough is rising, grease a loaf pan.
9. Punch dough down, then place dough on a lightly floured surface.
10. Roll out to a little bigger length than your bread pans, then fold in all 4 sides to match the length and width of your loaf pan.
11. Place the dough folded side down in the loaf pan and cover VERY lightly with saran wrap. Then place the loaves in a warm place.
13. After the bread dough has risen to twice its size in the loaf pan, place it in the preheated oven (350 degrees) for 15-20 minutes or until instant read thermometer reads 175 when placed in the side of the loaf.
14. Remove from oven. Using a stick of butter, run butter along the top crust of the loaf. Immediately remove loaf from pans and allow to cool for 15-20 minutes on a cooling rack.
Kirsten
Todd wrote: That last sentence doesn't make sense. Allow to cool for 15 minutes.
Like that's going to happen. :)
Kirsten wrote: hahahahaha! I now double the recipe and let one get "ripped into" and the other to cool accordingly! :)
Shawn wrote: I'll have to try it with some whole wheat flower. Toren eats a peanutbutter and jam sandwich for lunch every school day, and he only likes it on Granny Sycamore's whole wheat bread (also has to be some kind of blackberry jam without seeds).
