Dennis made this bread today, and as Prudhomme claimed, it is very light &
airy, and raised very good, it is probably the best white bread recipe yet.
Helen & Dennis Deacey, Brampton, On, Canada
* Exported from MasterCook *
Basic White Bread, Prudhomme
Recipe By :Fiery Foods that I Love, Paul Prudhomme
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 large eggs
1 teaspoon salt
1 cup 2% low-fat milk
1 package active dry yeast
1 tablespoon sugar
3 1/4 cups all-purpose flour -- to 3 1/2 cups
Dough: Whisk the eggs until they are frothy, then whisk in the salt.
Heat the milk to 110F and stir in the yeast and sugar.
Combine the eggs and milk in the bowl of a mixer. Stir briefly to combine,
then with the mixer set on slow, gradually add 3 1/4 cups flour. Increase
the speed to medium and process for 10 minutes. The dough should cling to
the dough hook and be fairly elastic. If the dough is soft and sticky, add
the remaining flour.
Reduce the speed to medium slow and process for 5 more minutes, or until the
dough is smooth, very elastic, and clinging to the dough hook.
Gather the dough into a ball. Place in bowl and cover. Allow to rise until
doubled in volume; about 1 hour.
After the dough has risen, turn it out onto a well-floured surface. Shape
into a loaf and place in an oiled 5 x 8 inch bread pan.
Place the rolled dough in the prepared pan, seam side down. Cover with a
towel and let the dough rise until doubled in volume, about 1 hour. Preheat
the oven to 325F.
Bake until the top is browned and crisp, about 40 minutes. Remove from the
oven, gently remove the loaf from the pan, and brush the top with the melted
butter. Let cool slightly, preferably on a wire rack before slicing.
>From: Ellen C. <ellen@elekta.com>
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Per Serving (excluding unknown items): 150 Calories; 1g Fat (9.1% calories
from fat); 5g Protein; 28g Carbohydrate; 1g Dietary Fiber; 33mg Cholesterol;
198mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk;
0 Fat; 0 Other Carbohydrates.
NOTES : Prudhomme claims it is "...incredibly light, airy, and very
fragrant. It rises so much that you may think it's about to explode!"
I see no reason why the dough couldn't be prepared in any ABM that can
handle up to 3 1/2 cups of white flour.
Nutr. Assoc. : 0 0 0 0 0 0