MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Neil's Harbour White Bread
Categories: Breads, Misc
Yield: 3 loaves
1 c Warm water
1 ts White sugar
2 tb Yeast
2 c Warm water
1/2 c White sugar
1 tb Salt (heaping)
1/2 c Oil or melted shortening
9 c Flour (about)
In a large warm bowl, pour 1 c water. Dissolve in it 1 t sugar.
Sprinkle over it 2 T yeast. Let stand 10 minutes. Stir until yeast
is blended. Add remaining water, sugar, salt and oil. Beat. Stir in
flour 1 cup at a time. Mix until it requires muscle. (you might add
another 1/2 c water to add the last 2 cupfuls of flour); rest, then
keep on mixing till the dough hangs together and is easy to handle
but floppy and inclined to be moist.
Scrape the dough onto a well-floured surface, sprinkle it with flour
and knead it. Keep kneading for several minutes - longer if you find
it good therapy - till the dough seems smooth and elastic, though it
might still have a few sticky spots.
Plop the dough back into the bowl, rub over it the dough that has
stuck to your hands, and a sprinkling of flour. Loosly cover the
bowl with waxed paper, a dish towel or a piece of drycleaner's
plastic, then a nice heavy sweater. Put the bowl in a warm,
draughtless place and let the dough rise 1 to 2 hours when it should
be double its original size.
Punch the dough down. Divide the dough into 3 or 6 parts; scoop out
one part, dredge it with flour and shape it into a loaf or into a
round, big, fat bun - as they do in Neil;'s Harbour. (I prefer the
buns o'bread because the loaf can be torn apart to make two small
loaves; also, when sliced with the torn part up, a slice fits better
into my toaster). Put the loaf or 2 buns into a thickly greased loaf
pan and do the same with the other portions of dough.
Cover the pans and let the dough rise again in the warm place till it
is smooth and round over the tops of the pans - about an hour and
slightly more.
Bake in a 400F oven for about 20 minutes. When the loaves are brown,
top and bottom, remove them at once from the pans to a rack and let
them cool away from a draft - and from all impatient onlookers who
love bread, hot from the oven with butter melting into it. Oh,Boy!
From this basic Neil's Harbour Bread recipe you can make many
interesting and delicious variations.
Source: Food That Really Schmecks by Edna Staebler
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