Name: Homemade Bread
Prep time: 60 s
Cook time: 30 s
Total time: 180 s
Yield: 12
Cuisine: Local
Ingredients: 2 1/2 Teaspoons Instant Yeast; 1 1/2 Teaspoon Granulated Sugar; 2 Cups Warm Water; 1/2 Cup CARNATION® Full Cream Evaporated Milk; 1/4 Cup Granulated Sugar; 1/4 Cup Butter; 1 Tablespoon Salt; 7 Cups All-Purpose Flour; 4 Tablespoons Unsalted Butter

Difficulty Easy

Portions: 12

Total 180 min

Utensils

Bowl

Mixer

Bowl

Ingredients

2 1/2 Teaspoons Instant Yeast
1 1/2 Teaspoon Granulated Sugar
2 Cups Warm Water
1/2 Cup CARNATION® Full Cream Evaporated Milk
1/4 Cup Granulated Sugar
1/4 Cup Butter (melted)
1 Tablespoon Salt
7 Cups All-Purpose Flour (5-7 cups)
4 Tablespoons Unsalted Butter

Instructions

1. In the mixing bowl from your stand mixer, combine the yeast, 1 ½ teaspoons of sugar and warm water. Let sit for 5 minutes until it becomes foamy.

2. In another bowl, mix the Evaporated Milk, ¼ cup of sugar, melted butter and salt. Then pour this mixture to the yeast mixture. Place mixing bowl on stand and use dough hook attachment to combine 3 cups of flour into your wet ingredients.

3. Add 1 cup of flour at a time until you have added 5 cups. Then add ½ cup of flour at a time until dough stops sticking to the bowl. (It may not take as much as 7 cups of flours to achieve this texture)

4. Use 1 tablespoon of the softened butter to grease a bowl and place dough into bowl and cover. Place in a warm place for approximately 1-1 1/2 hours to rise.

5. Remove risen dough from bowl. Punch down and knead for 2-3 minutes on a lightly floured surface. Cut dough in half and shape into loaves. Place loaves into greased bread pans, cover and allow to rise a second time.

6. Bake in preheated 375̊F (190̊C) oven for 25 minutes. Remove from oven and place on cooling rack. Brush tops with remaining softened butter.

INFORMACIÓN NUTRICIONAL
360.6 kcal = 1,510kj /per portion

62 gs	Carbohydrates
360.6 kcal	Energy
8.2 gs	Fats
2.2 gs	Fiber
8.8 gs	Protein
4.8 gs	Saturated Fats
532.5 mg	Sodium
5.9 gs	Sugars

Homemade Bread

Utensils