Sunday, November 26, 2017

Cool Rise White Bread








     My typical day rarely involves white flour...but Holidays are far from typical, especially when it comes to food.  My Cool Rise White Bread is a tradition I make every Thanksgiving and Christmas, and my family LOVES it!  (once you see the ingredients you will know why)  Sometimes part of a healthy diet includes enjoying yourself on special occasions surrounded by loved ones, strive for moderation, but know tomorrow is a new day so just enjoy the moment...and I do.  Once you try this, I bet it will be on your table from now on as well.  Happy Holidays ~ in good health, paige  :)

Ingredients for 3 loaves of Bread~
5 1/2-6 1/2 cups Flour (more if humid)
1 pkg dry rapid rise Yeast
1 cup Sugar
1 teaspoon Salt
1/2 stick Butter, softened to room temperature, extra chilled Butter for coating after baked
2 1/2 cups hot tap Water
Vegetable Oil

     Combine 2 cups Flour, Yeast, Sugar and Salt in bowl of mixer, stir to blend.  Add Butter and pour hot Water over the top, stir to blend.  Beat with mixer at medium speed 2 minutes.  Add 2 more cups Flour and beat at high speed 1 minute, or until thick and elastic. (you may be able to reduce time if using a Mix Master)  If using Mix Master, change beater to dough hook and add enough remaining Flour to make a soft dough that leaves the sides of the bowl when kneading, continue kneading til nice ball forms, or knead by hand on floured board 5 minutes.  Cover with plastic wrap and towel, let rest one hour.  Uncover and punch down, divide into 3 equal parts, pat each section in rectangle on floured board, roll up tightly starting from short end, seal edges and place in greased and floured bread pan, lightly coat top with Vegetable Oil and rest in fridge for 2-24 hours, repeat with remaining 2 pieces of dough.  When ready to bake, remove from fridge and let rest for one more hour.  Bake at 375 for 35-40 minutes, remove and rub hot top with chilled stick of butter til nicely coated.  Enjoy  :)

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