For the cookies 2 1/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoons salt 1/2 cup (1 stick) unsalted butter, softened 1 cup sugar 1 large egg 2 tablespoons milk 1/2 teaspoon vanilla extract To make this a stiffer…
Published March 24, 2008 by
If using dry yeast, follow the directions on the package. If fresh yeast, cream the yeast and sugar together and add the liquid. Mix the flour and salt together. Add the yeast with its liquid and mix to firm dough. Soften the butter and add it to the mixture. Knead, adding more flour if required until the dough is smooth and elastic. Put the dough into a warm bowl, cover with a cloth and leave about 1 hour or until it has doubled its bulk.
Take it from the bowl, punch it down and knead until all the air is expelled. Return the dough to the bowl, again cover and let it rise a second time until it has almost doubled its bulk. When the bread has risen, divide the dough into half. Mold the dough into shapes which are higher and rounder in the centers. Put these into well greased loaf pans. Cover and leave until the dough has risen to the top of the pan.
Preheat the oven to 450° F. Mark 8. Put the bread on the lowest shelf and bake for 15 minutes. Lower the heat to 400° F. Mark 6. Continue baking another 35-40 minutes. When the loaves are brown and shrinking slightly at the sides, tumble them out of the pans on a rack to cool. Tap the bread on the bottom and if it sounds hollow it is a sign that the bread is done.
Now that you've gone healthy with homemade bread, opt to get your fill of sweets with cookie gift baskets.