I would like to make bread from scratch and am looking for a recipe for a white bread. Can anyone help?
Marilyn Skiff, St. Petersburg
Diane Stork of Hudson shares a basic white bread recipe that is not difficult to make.
There are a few things worth noting. First, you want the dough to be elastic, not sticky; there is a difference. With patience, it will get to that point during mixing. Using a stand mixer alleviates a lot of kneading. I used a rubber spatula to scrape the dough off the hook periodically. Before turning the dough onto the counter, flour it a bit to eliminate sticking. Don't use too much flour — a sprinkling is fine. The recipe says to let it rise a second time in the loaf pan for 20 minutes or until the dough rises to the top of the pan. I waited an hour and it had not gotten to the top of the pan. It was about three-quarters of the way. I chose to bake it at that point and it was fine. It smelled so good coming out of the oven that I turned it out of the pan as instructed and cooled it briefly. It is delicious warm, slathered with some butter and is equally good toasted.
Diane also offers a variation for cinnamon raisin bread. After the first rise, gently press the dough out into a rectangle. Sprinkle with cinnamon and raisins. Roll up like a jelly roll and pinch the seams closed. Proceed as directed in the recipe.
A request from Ellen
Marilyn also requested a recipe for caraway sourdough rye bread. A reader sent me the recipe but I am having trouble locating rye flour. I've been to three stores with no luck. If anyone has a local source, I would greatly appreciate it. I prefer not to order online in the interest of time.
Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email [email protected] Include your name, city and phone number.