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How To Make mountain white bread. 1. mix your yeast , sugar and water together in the large bowl you intend on making the bread in.stir gently and set aside to proof. about 10 minutes or until foamy. 2. In a separate bowl mix your honey, melted butter, salt, milk and 1 cup of the flour. 3.
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Let rise for about another hour, or until dough is about 1 inch above pan. 4. Preheat oven to 350 degrees. Put pan in center of oven. Turn oven temp down to 300 degrees. Bake 30 minutes. Let cool on rack for about 15 minutes. Then remove from pan and serve warm with butter or thoroughly cool on rack.
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Cover bowl and let sit until mixture gets bubbly, 30 to 60 minutes. Drizzle in olive oil; add salt and remaining 1 cup flour. Mix together until mixture forms a sticky (not wet) dough ball that pulls away from the sides of the bowl. If mixture seems too wet, add a bit more flour. Lightly flour a work surface.
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Let the yeast mixture sit for about 5-8 minutes until it becomes frothy. Combine dry ingredients: In another large mixing bowl, combine 6 cups of all-purpose or bread flour with 1 tablespoon of salt. Add wet ingredients to dry ingredients: Pour the activated yeast mixture and 1 cup of warm milk into the flour mixture.
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Cover with a cloth, and place in a warm dry location to rise for one hour, or until double in size. Once the dough is double in size, punch it down, and need again for five minutes before shaping into your ball for the loaf of bread. Cut the top if you desire a design. Place into a bowl, or Dutch oven.
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Add the all-purpose flour and salt to the bowl and stir gently to combine. Add the olive oil and stir until the dough comes together. Turn the dough onto a floured surface and knead for about 10 minutes, adding more flour until the dough is smooth and elastic. Grease a large bowl with olive oil and add the dough to coat.
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Found this recipe here. White Mountain Bread is a standard White Bread. It can be baked round with a cross cut deep in the center or in a loaf pan with a single slit through the length of the bread. The top is coated with cake flour to give the bread its classic appearance, 6 quarts of water 1 lb of shortening 9 oz. salt 1 lb. sugar 12 oz. milk.
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Place a 12-cup (3 litre) Dutch oven or ovenproof pot with its lid (not glass) in the oven, and heat for about 30 minutes. Remove the pot's lid. Drop the floured bread dough in the centre of the hot pot. Cover and bake for 30 minutes. Remove the lid and continue baking for 30 minutes.
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Knead the dough: Keep the dough in the mixer and beat for an additional 8-10 full minutes, or knead by hand on a lightly floured surface for 8-10 full minutes. If the dough becomes too sticky during the kneading process, add 1 more Tablespoon of flour at a time to make a soft, slightly tacky dough.
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2. Add the melted butter and warm water, stirring until fully combined. 3. Knead the dough for 10 minutes, until it is well-mixed, soft, and smooth. 4. Cover the bowl with a damp towel and let rise in a warm place for an hour or two. 5. Punch the dough down and place on a lightly floured surface. Knead again for another 5 minutes.
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Instructions to make White Mountain Bread. To make the starter, bring a bowl, and in this bowl mix the yeast with honey properly. Then add in the slightly warm water. Stir the whole mixture properly until all three ingredients are well combined. Then let this mixture stand for 10 minutes so that it gains the bubbly texture and attains a foam.
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White Mountain Rolls. Warm milk in a sauce pan to lukewarm (do not exceed 110 degrees). Pour ¼ cup warm milk in glass measuring cup, add yeast and ¼ teaspoon sugar and stir, let rise 5 to 10 minutes. If yeast does not rise in 10 minutes throw away, yeast in no longer active and will not raise your dough. While yeast is proofing, add butter.
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This simple and delicious recipe for white mountain bread is perfect for beginner bread bakers. Use your Kitchenaid to mix up one loaf of fragrant yeast bre.
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To the proofed yeast mixture, add the flour, warm water, salt, honey, citric acid and melted butter. Proofed yeast mixture, 19.5 ounces AP flour, ½ cup lukewarm water, 1 ¼ tsp sea salt, 2 tbsp honey, ¼ tsp citric acid, 2 tbsp unsalted butter. Using a dough whisk or a spatula, mix the ingredients to form a rough dough.
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Start by adding all the ingredients of stage 1 (yeast, flour, water, and sugar) in a bowl and mix it well, creating the 'wet base'; set this aside for about 60 minutes and allow the yeast to start reacting and 'bubble'. In stage 2 you will start creating a sticky dough by adding all the ingredients of this stage (salt, oil and flour) and.
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Allow to stand for 10 minutes until foamy. In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour and salt. With the mixer running, add the water and allow to knead in. Add the butter or oil, allow to knead in then add more flour, one third cup at a time until the dough is smooth.