A few weeks ago, we made some bread in class, it was AMAZING
● 2 pkgs. dry yeast (or 0.5 oz, or 4.5 tsp)
● 2 ¼ cups hot tap water (105 – 115 degrees F)
Day 1: Preparation and Rising
■ 2 pkgs. dry yeast (or 0.5 oz, or 4.5 tsp)
■ Pour in 2 ¼ cups hot water (at 105°F) = HOT TAP WATER
■ Whisk together and let sit while you prep other ingredients.
○ In a large bowl, combine 2 tablespoons of sugar, 1 tablespoon of salt, and 2 cups of flour. Stir well.
○ Add ¼ cup soft margarine (no need to melt).
○ Add the bloomed yeast. Pour the entire 2 ¼ cups into the mixture.
○ Beat with a kitchen mixer using a flat beater at low to medium speed for 3 minutes. Scrape the sides of the bowl as needed.
○ Add 1 cup of flour and beat for an additional 2 minutes until thick and elastic.
○ Gradually add the remaining flour (2 ½ - 3 cups) until the dough is soft and cleans the sides of the bowl.
○ Turn the dough onto a floured surface and shape it into a ball. Knead for 8 – 10 minutes until smooth and elastic. OR switch to your dough hook!
5. Let Dough Rise: Go to Step 6 (At School)
○ If at home, place dough in a large bowl, cover with plastic wrap and a towel, and let it rise in a warm place for about 1 ½ hours until doubled in size.
○ Divide the dough in half and shape for 2 loaf pans.
○ Place in lightly greased pans, brush the tops with oil, cover loosely with plastic wrap, and label. Class Period + Team | Example: P2YA
○ Refrigerate for at least 2 hours (up to 24 hours) before baking. If at home, allow to rise in a warm spot for about 45 minutes until doubled in size.
○ Preheat the oven to 375°F
○ Remove the dough from the refrigerator, uncover, and let it stand for 10 minutes to reach room temperature.
○ Bake for about 25 minutes on the lower third of the oven for best results
○ After baking, check the timer. Remove loaves from the oven and place them on wire cooling racks. Brush tops with butter for a shiny crust. Let cool for at least 15 minutes before slicing.