Braden Family Cookbook

Chuck Braden

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BASIC WHITE^[1]                                     K.F. Braden 

Delicious variations can be made from this basic recipe! 

2 pkg. dry yeast

1 c warm water

1 c milk

3tbs sugar

2 ½ tsp. salt

3 tbs. butter

5 c all purpose flour

Egg glaze: 1 egg white beaten with 1 tbs. water

Sprinkle yeast into warm water. Let stand until dissolved. Heat milk. Pour into a large mixing bowl containing sugar, salt and butter. Cool to lukewarm. Stir in dissolved yeast.  Add  3c flour..

Beat 5 min. Gradually add enough flour to make a soft dough. Turn out on lightly floured board. Knead until smooth and no longer sticky, about 10 min. Place in a greased bowl, butter top lightly.

Cover with clean towel and let rise in warm place until double, about 1 ½ hours. Punch dough down (go for it‑get all those tensions out!) turn out on lightly floured board and knead gently a minute or two to remove any air bubbles. Divide in half and shape into loaves. Place into two greased 9x5 pans. Cover with towel and let rise in warm place until doubled, about 45 min.  Brush tops with egg glaze.  Bake in 375 oven 40‑45 min or until brown and loaves sound hollow when thumped. Makes two loaves.

WHOLE WHEAT 

Substitute 2 ½ c whole wheat flour and 1/4 c wheat germ for 2 3/4 c of the all purpose flour in basic white recipe.