Welcome to Lulu's Sweet Secrets.

My name is Luciana, a Brazilian girl newlywed living in the US who enjoys painting, photography and cooking, but has too much to learn. Here you'll see a little bit of my gastronomic and artistic journey and discoveries. Why not saying that this will be also a good tool to practice my English? I’m very excited and I hope you enjoy it.

One of the things I love about newlywed life is the “première” of my wedding gifts, making delicious recipes.  One of the first gifts that I used was my KitchenAid Professional stand mixer. I was really nervous with the fear of messing with it. But in the end, I love it.

Well, I decided to start with a bread recipe from the booklet that came together. I chose a very simple basic white bread. With the success of my first bread I decided to make different bread each week.

After several frustrating and successful attempts I learned some tips: do not dissolve the yeast in hot water. The yeast will die and your bread will be a rock with unpleasantly flavor. Yes, I already kill the yeast and it was very sad. Give time for the dough rise. The yeast will push the dough up and will develop flavor and texture. This is really, really important.

This is the first bread I made:

This was one of the attempts that failed. It looks good, but I used whole wheat flour and unfortunately wasn’t too much tasty. So, this is my challenging now: do a very tasty and healthy bread.

Basic White Bread
(From KitchenAid booklet)

½  cup low-fat milk
3 tablespoons sugar
2 teaspoons salt
3 tablespoons butter or margarine
2 packages active dry yeast
1½ cups warm water (105° F to 115° F)
5-6 cups all purpose flour 

Place milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.

Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm milk mixture and 4½ cups flour. Attach bowl and Spiral Dough Hook to mixer. Turn to speed 2 and mix about 1 minute.

Continuing on Speed 2, add remaining flour, ½ cup at a time, and mix about 1½ minutes, or until dough starts to clean sides of bowl. Knead on speed 2 about 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.

Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, until doubled in bulk.

Punch dough down and divide in half. On lightly floured surface, roll each half into a rectangle, approximately 9x14 inches. A rolling pin will smooth dough and remove gas bubbles.  Starting at a short end, roll dough tightly. Pinch dough to seal seam. Pinch ends and turn under. Place, seam side down, in greased 8½x4½x2½-inch baking pans. Cover. Let rise in warm place, free from draft, until double in bulk.
Bake at 400°F for 30 minutes, or until golden brown.  Remove from pans immediately and cool on wire racks.

Yield: 32 servings (16 slices per loaf)
Per serving: About 95 cal, 3 g pro, 18 g carb, 1 f fat, 0 mg chol, 148 mg sod.


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