Ballymaloe White Yeast Bread
From Darina
Allen’s Ballymaloe Cooking School Cookbook by Darina
Allen - (Pelican Publishing Company 2002)
Adapted by StarChefs Yield: 2 loaves of bread
Ingredients:
- ¼ ounce fresh yeast (about 1 ½ tablespoons active dry
yeast)
- 2 cups water, warm (about 70°F)
- 2 Tablespoons butter
- 2 teaspoons Kosher salt
- 1 Tablespoon sugar
- 6 cups white bread flour
Method: Preheat the oven to 450°F.
Mix the yeast with 2/3 cup of the lukewarm water until dissolved. In
a bowl, combine the butter, salt, sugar with 2/3 cup hot water until the
butter is melted and the sugar and salt are dissolved. Add 2/3 cup cold
water and stir to cool. Combine when lukewarm with the yeast.
Sift the flour into a bowl, make a well in the center, and pour in most
of the lukewarm liquid. Mix to a loose dough, adding more lukewarm water
or more flour if necessary. Turn the dough onto a floured surface, cover,
and let it relax for 5 minutes. Knead for about 10 minutes longer, or
until smooth, springy and elastic.
Transfer the dough to a large bowl. Cover the top tightly with plastic
wrap, and allow it to rise in a warm area. When doubled in size, punch
down, and knead again 2 to 3 minutes. Let it relax, covered for 10 minutes.
Shape the bread into loaves, braids, or rolls, and cover with a light
dish towel. Let rise again for 20 to 30 minutes. Bake in the oven for
30 to 45 minutes, depending on size.
|
