*  Exported from  MasterCook  *
 
                              White Pan Bread
 
 Recipe By     : Cooking Live Show #CL8922
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          warm tap water -- about 110 degrees
    2 1/2  teaspoons     (1 envelope) active dry yeast
    5      1/2 cups      unbleached -- all purpose flour
                         -- , (up to 5)
    1      tablespoon    salt
    1      tablespoon    sugar
    5      tablespoons   unsalted butter -- melted, or
                         -- vegetable oil
 
 Oil 2 (8 1/2 by 4 1/2 by 2 1/2-inch) loaf pans. Whisk yeast into warm
 water and set aside while preparing other ingredients.
 
 To mix dough by hand, place 5 cups flour, salt and sugar in a mixing
 bowl and stir in yeast mixture and melted butter. Continue to stir
 until mixture forms a rough dough. Turn dough out onto a lightly
 floured work surface and knead until smooth and elastic, about 5
 minutes. If dough is excessively soft and sticky, add remaining flour
 1 tablespoon at a time.
 
 To mix dough in a heavy duty mixer, place flour, salt and sugar in a
 mixer bowl, add yeast mixture and melted butter and mix on low speed
 with dough hook for about 5 minutes, or until dough is smooth and
 elastic. If dough is excessively soft and sticky, add remaining flour,
 1 tablespoon at a time.
 
 To mix dough in food processor, place flour, salt and sugar in bowl
 fitted with a metal blade. Pulse several times to mix. Add yeast
 mixture and butter and pulse 8 to 10 times until dough forms a ball.
 If dough is excessively soft and sticky, add remaining flour 1
 tablespoon at a time, and pulse, until dough forms a coherent ball.
 Let dough rest for 5 minutes, then run the machine continuously for 30
 seconds.
 
 Place dough in oiled bowl and turn to oil all surfaces. Cover bowl
 with plastic wrap and allow dough to rise until double in bulk, about
 1 hour. Turn risen dough out onto a lightly floured work surface (you
 may need the help of a scraper). Deflate dough and divide into two
 equal pieces. To form loaf, make sure the surface is free of excess
 flour, then stretch dough into rectangle. Fold in short ends of dough
 until it is approximately the length of the pan, then fold the far
 long edge over to the middle. Fold over the other long side and
 compress to form a tight cylinder. Place the loaf in the pan, seam
 side down. Cover the pan with plastic wrap. Repeat with the second
 piece of dough. Allow to rise until doubled. When loaves are almost
 doubled, preheat oven to 400 degrees and set rack at middle level.
 When loaves are completely risen, place in oven and bake for 30
 minutes or until the loaves are golden brown and firm and the internal
 temperature is about 210 degrees. Unmold loaves to a rack to cool on
 their sides.
 
 
 
 
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