PERFECT RICH WHITE BREAD
4 1/4 cups bread flour
1 tablespoon vital wheat gluten (optional)
4 tablespoons unsalted butter, softened
3 tablespoons lard
1/2 cup milk, scalded
1 cup water
2 teaspoons active dry yeast
1 1/4 teaspoons salt
1 egg yolk
3 1/2 tablespoons sugar or honey
This is a good sized loaf for the larger bread machines, but can also be
made conventionally.
If you want your bread to rise higher and be lighter, scald the milk.
Yes, it does make a difference. There is a protein in milk which also exists in
non-fat dry milk solids, that has been proven to retard yeast development.
Scalding and skimming the milk removes some of this protein, making for a
lighter bread product.
Note: That having been said, you may opt to skip the scalding process if
you're in a hurry, and you will still have a flavorful loaf of bread, albeit a
somewhat heavier one than if you had taken the extra step.
In a small saucepan, bring milk nearly to a boil, (little bubbles will
begin to form around the edges of pan). Remove immediately from heat and allow
to sit without stirring or moving for about 20 minutes. A film will form on the
surface of the milk. Skim this protein layer off carefully with an upside-down
spoon, removing as much as possible.
Add butter, lard, salt, and allow to cool to lukewarm before adding to
remaining ingredients in bread machine. This makes a 2 lb. loaf for bread
machines like the Zojirushi.
This makes a rich, tasty white bread with a nice crust that keeps well.
marilyn
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