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Bread Recipies

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  • 4¼ Cups bread flour.
  • 1 Tablespoon vital wheat gluten.
  • 4 Tablespoons softened butter.
  • 3 Tablespoons lard.
  • ½ Cup milk, scalded.
  • 1 Cup water.
  • 2 Teaspoons active dry yeast.
  • 1¼Teaspoons salt.
  • 1 Egg yolk.
  • 3½ Tablespoons sugar or honey.

This is a good sized loaf for the larger bread machines, but can also be made conventionally. If you want your bread to rise higher and be lighter, scald the milk. Yes, it does make a difference. There is a protein in milk which also exists in non-fat dry milk solids, that has been proven to retard yeast development. Scalding and skimming the milk removes some of this protein, making for 
a lighter bread product.

Note: That having been said, you may opt to skip the scalding process if you're in a hurry, and you will still have a flavorful loaf of bread, albeit a somewhat heavier one than if you had taken the extra step. In a small saucepan, bring milk nearly to a boil, (little bubbles will begin to form around the edges of pan). Remove immediately from heat and allow to sit without stirring or moving for about 20 minutes. 

A film will form on the surface of the milk. Skim this protein layer off carefully with an upside-down spoon,  removing as much as possible. Add butter, lard, salt, and allow to cool to lukewarm before adding  to remaining ingredients in bread machine. This makes a  907.18grams (2 lb). loaf for bread machines like the Zojirushi. This makes a rich, tasty white bread with a nice crust that keeps well.

Bake at medium crust setting.

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