Adeline's White Bread

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  2 minute read  

Steps:

    1. Dissolve
        * 4 tbsp. Oil
        * ½ Cup Sugar
        * 4 ½ tsp. Salt
    2. Mix well with a whisk
        * 4 Cups of Flour
        * 1 tbsp. yeast
        * 3 ¾ Cups Water (no warmer than 123°F)
    3. Switch to a dough hook or turn out and knead by hand and add
        * 4-5 Cups flour (Can vary with the level of humidity)
  
    1. Dissolve
        * 1 tbsp Oil
        * 1/6 Cup Sugar
        * 1 ½ tsp. Salt
    2. Mix well with a whisk
        * 1 1/3 Cups of Flour
        * 1 tsp. yeast
        * 1 ¼ Cups Water (no warmer than 123°F)
    3. Switch to a dough hook or turn out and knead by hand and add
        * 1 ½ Cups flour (Can vary with the level of humidity)
  
    1. Dissolve
        *  6 tbsp. Oil
        * 1 Scant Cup Sugar
        * 3 tbsp. Salt
    2. Mix well with a whisk
        *  8 Cups of Flour
        *  2 tbsp. yeast
        *  7 ½ Cups Water (no warmer than 123°F)
    3. Switch to a dough hook or turn out and knead by hand and add
        *  8-10 Cups flour (Can vary with the level of humidity)
  1. Place in a lightly oiled bowl and roll dough around.
  2. Let rise for 90 Minutes
  3. Punch down and let rise for another 60 minutes
  4. Transfer to pans and let rise for another 60 minutes
  5. Bake at 375 for about 30 minutes, it should sound hollow when you knock on it and easily come out of the pan
Last modified January 20, 2023: Update rolled_sugar_cookies.md (dd6400b)