A Turn for the better

Well, I've had a lot better luck in the kitchen the past few days. Infact E actually said last night, "I think you've got this bread thing down hun". Hooray! I went and bough a thermometer to make sure the water was the right temp for the yeast and I think that has made all the difference, I believe I had the water too hot the first time. They are simple recipes just out of the Betty Crocker cook book.

Classic White Bread

6	to 7 cups Gold Medal® all-purpose flour* or Better for Bread® bread flour
3	tablespoons sugar
1	tablespoon salt
2	tablespoons shortening
2	packages regular or quick active dry yeast (4 1/2 teaspoons)
2 1/4	cups very warm water (120° to 130°F)
2	tablespoons butter or margarine, melted, if desired In large bowl, stir 3 1/2 cups of the flour, the sugar, salt, shortening and yeast until well mixed. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle. Place dough on lightly floured surface. Knead about 10 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place 40 to 60 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched. Grease bottoms and sides of two 8x4-inch or 9x5-inch loaf pans with shortening or spray with cooking spray. Gently push fist into dough to deflate. Divide dough in half. Flatten each half with hands or rolling pin into 18x9-inch rectangle on lightly floured surface. Roll dough up tightly, beginning at 9-inch side. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Pinch each end of roll to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover loosely with plastic wrap and let rise in warm place 35 to 50 minutes or until dough has doubled in size. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 425°F. Bake 25 to 30 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack. Brush loaves with butter; cool. Whole Wheat Honey Bread 3 cups stone-ground whole wheat flour or graham flour 1/3 cup honey 1/4 cup shortening 1 tablespoon salt 2 packages regular or quick active dry yeast 2 1/4 cups very warm water (120°F to 130°F) 3 to 4 cups Gold Medal® all-purpose flour or Better for Bread™ flour Butter or margarine, melted, if desired Mix whole wheat flour, honey, shortening, salt and yeast in large bowl. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough all-purpose flour, 1 cup at a time, to make dough easy to handle. Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 40 to 60 minutes or until double. Dough is ready if indentation remains when touched. Grease bottoms and sides of 2 loaf pans, 9x5x3 or 8 1/2x4 1/2x2 1/2 inches. Punch down dough and divide in half. Flatten each half with hands or rolling pin into rectangle, 18x9 inches, on lightly floured surface. Roll dough up tightly, beginning at 9-inch side, to form a loaf. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Press each end with side of hand to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover and let rise in warm place 35 to 50 minutes or until double. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 375°F. Bake 40 to 45 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack. Brush loaves with butter; cool. I'm glad I kept it simple. The only changes I made are I used bread flour and whole wheat flour in a 2:1 ratio.  Now what I hope to perfect is the rolling and shapping of the loaf, which I'm sure comes with practice and since we go thru a loaf in 2-3 days, I feel I have plenty of practice ahead of me!