As a passionate home baker, I am always on the lookout for the best ingredients to create delicious and satisfying baked goods. One of my go-to choices for bread making is Pillsbury Bread Flour.
It is a versatile and high-quality flour that never fails to deliver superior results in my recipes. Today, I am excited to share with you my experience with Pillsbury Bread Flour and a delightful recipe that will surely become a staple in your kitchen.
I vividly remember the first time I used Pillsbury Bread Flour in my baking. The smooth texture and fine consistency of the flour immediately caught my attention as I measured out the precise amount needed for my recipe.
The yeast dissolved effortlessly in the warm water, releasing a fragrant aroma that promised a perfectly risen loaf of bread. As I combined the butter, sugar, and salt with the rest of the ingredients, the dough started to take shape, the Pillsbury Bread Flour binding everything together seamlessly.
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Ingredients:
For this bread flour, you will need the following ingredients:
- Warm water: Warm water is used to activate the yeast. It provides the right environment for the yeast to bloom and start fermenting, which helps the bread rise.
- Active dry yeast: Yeast is a leavening agent that reacts with the sugars in the dough to produce carbon dioxide gas, which causes the bread to rise. Active dry yeast needs to be dissolved in warm water and allowed to activate before being mixed into the dough.
- Butter or margarine: Butter or margarine adds richness and flavor to the bread. It also helps to tenderize the dough and improve its texture.
- Granulated sugar: Sugar provides food for the yeast, helping it to ferment and produce carbon dioxide gas. It also adds sweetness to the bread and helps to brown the crust during baking.
- Hot water: Hot water may be used to dissolve the sugar and help activate the yeast. It’s important to use the right temperature to ensure the yeast activates properly without killing it.
- Salt: Salt enhances the flavor of the bread and helps to strengthen the gluten in the dough. It also regulates yeast activity and controls fermentation.
- Whole wheat flour: Whole wheat flour adds flavor, texture, and nutrients to the bread. It contains the bran and germ of the wheat grain, which provide fiber, vitamins, and minerals.
- Vegetable shortening: Vegetable shortening helps to tenderize the bread and improve its texture. It also contributes to the richness of the dough.
- Pillsbury Best All-Purpose Flour: All-purpose flour is the main ingredient in the bread dough. It provides structure and texture to the bread and serves as a base for the other ingredients.
Directions
Step 1:
Activate the yeast by pouring it into a small bowl with warm water. Let it dissolve completely.
Step 2:
In a large bowl, combine the brown sugar, softened butter, sea salt, and hot water. Stir well until everything is mixed evenly. Allow it to cool down for about 5 minutes.
Step 3:
Using an electric mixer on low speed, blend in 3 cups of the whole grain flour into the cooled mixture. Continue mixing for about 3 minutes on medium speed, ensuring the mixture is smooth.
Step 4:
Gradually add the remaining 1 1/2 cups of whole wheat flour and the activated yeast. Stir the mixture with a spoon until it forms a cohesive dough, adding 2 1/4 to 2 3/4 cups of all-purpose flour until the dough no longer sticks to the sides of the bowl.
Step 5:
Transfer the dough onto a floured surface and knead it for about 10 to 15 minutes, gradually incorporating the remaining 1/2 to 1 cup of all-purpose flour until the dough becomes smooth and elastic.
Step 6:
Grease a large bowl with vegetable shortening and place the dough inside. Loosely cover the bowl with plastic wrap and a cloth towel. Allow the dough to rise in a warm place (around 80°F to 85°F) for 30 to 45 minutes until it doubles in size.
Step 7:
Generously grease 2 loaf pans with vegetable shortening. Punch down the risen dough gently to release any air bubbles and divide it into two equal portions.
Step 8:
On a lightly floured surface, roll out each portion of the dough with a rolling pin into a rectangle measuring approximately 18×8 inches.
Step 9:
Starting from one of the 8-inch sides, tightly roll up the dough, sealing the edges with your thumbs after each turn. Pinch the edge of the dough to seal the roll and press each end with the side of your hand to seal them. Fold the ends of the roll under the loaf and place it seam side down into the prepared loaf pan.
Step 10:
Cover the pans and allow the dough to rise in a warm place for another 30 to 45 minutes until it doubles in size again.
Step 11:
Preheat the oven to 375°F. Once the dough has risen, uncover it and bake in the preheated oven for 30 minutes.
Step 12:
After 30 minutes, reduce the oven temperature to 350°F and continue baking for an additional 10 to 15 minutes until the loaves sound hollow when tapped lightly.
Step 13:
Remove the freshly baked loaves from the oven and immediately take them out of the pans. Place them on wire racks to cool completely for about 1 hour before slicing and serving.
Recipe Notes:
– Yeast: Using fresh yeast will ensure a better rise and flavor in your bread.
– Brown Sugar or Honey: Adjust the sweetness level according to your preference.
– Butter or Margarine: Both options work well, but butter adds a richer flavor.
– Whole Wheat Flour: Adds nutritional value and a hearty texture to the bread.
– Crisco All-Vegetable Shortening: Helps to tenderize the dough and improve its texture.
– Pillsbury Best All-Purpose Flour: Provides the ideal structure and crumb for your bread.
Recipe Variations:
– For a sweeter version, add raisins and cinnamon to the dough.
– Add a mix of seeds like sunflower, flax, and pumpkin for a nutty flavor.
– Substitute part of the all-purpose flour with rye flour for a denser loaf.
– Experiment with different herbs and spices for a savory twist.
– Create mini rolls instead of loaves for individual servings.
– Toast slices of the bread and top them with avocado and tomatoes for a delicious brunch idea.
Equipment
- Mixing bowl
- Electric mixer
- Floured surface
- Loaf pans
- oven
Ingredients
- 1/4 cup warm water
- 2 packages active dry yeast
- 1/4 cup butter
- 1/2 cup granulated sugar
- 2 1/2 cups hot water
- 3 tsp salt
- 4 1/2 cups whole wheat flour
- 1/4 cup Vegetable Shortening
- 3 3/4 cups Pillsbury Best All-Purpose Flour
Instructions
Step 1:
- Activate the yeast by pouring it into a small bowl with warm water. Let it dissolve completely.
Step 2:
- In a large bowl, combine the brown sugar, softened butter, sea salt, and hot water. Stir well until everything is mixed evenly. Allow it to cool down for about 5 minutes.
Step 3:
- Using an electric mixer on low speed, blend in 3 cups of the whole grain flour into the cooled mixture. Continue mixing for about 3 minutes on medium speed, ensuring the mixture is smooth.
Step 4:
- Gradually add the remaining 1 1/2 cups of whole wheat flour and the activated yeast. Stir the mixture with a spoon until it forms a cohesive dough, adding 2 1/4 to 2 3/4 cups of all-purpose flour until the dough no longer sticks to the sides of the bowl.
Step 5:
- Transfer the dough onto a floured surface and knead it for about 10 to 15 minutes, gradually incorporating the remaining 1/2 to 1 cup of all-purpose flour until the dough becomes smooth and elastic.
Step 6:
- Grease a large bowl with vegetable shortening and place the dough inside. Loosely cover the bowl with plastic wrap and a cloth towel. Allow the dough to rise in a warm place (around 80°F to 85°F) for 30 to 45 minutes until it doubles in size.
Step 7:
- Generously grease 2 loaf pans with vegetable shortening. Punch down the risen dough gently to release any air bubbles and divide it into two equal portions.
Step 8:
- On a lightly floured surface, roll out each portion of the dough with a rolling pin into a rectangle measuring approximately 18×8 inches.
Step 9:
- Starting from one of the 8-inch sides, tightly roll up the dough, sealing the edges with your thumbs after each turn. Pinch the edge of the dough to seal the roll and press each end with the side of your hand to seal them. Fold the ends of the roll under the loaf and place it seam side down into the prepared loaf pan.
Step 10:
- Cover the pans and allow the dough to rise in a warm place for another 30 to 45 minutes until it doubles in size again.
Step 11:
- Preheat the oven to 375°F. Once the dough has risen, uncover it and bake in the preheated oven for 30 minutes.
Step 12:
- After 30 minutes, reduce the oven temperature to 350°F and continue baking for an additional 10 to 15 minutes until the loaves sound hollow when tapped lightly.
Step 13:
- Remove the freshly baked loaves from the oven and immediately take them out of the pans. Place them on wire racks to cool completely for about 1 hour before slicing and serving.
Notes
Nutrition
Frequently Asked Questions:
1. Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast for active dry yeast, but make sure to adjust the amount and skip the activation step.
2. How can I store Pillsbury Bread Flour for maximum freshness?
Store the flour in an airtight container in a cool, dry place away from direct sunlight and moisture to maintain its quality.
3. Can I freeze the bread dough for later use?
Yes, you can freeze the dough after the first rise by shaping it into loaves or rolls, wrapping them tightly in plastic wrap, and placing them in a freezer-safe bag. Thaw them in the refrigerator before baking.
4. Why use a combination of whole wheat and all-purpose flour in this recipe?
The whole wheat flour adds flavor, fiber, and nutrients, while the all-purpose flour provides the necessary structure and gluten development for a well-rounded loaf of bread.
5. What is the purpose of Crisco All-Vegetable Shortening in bread making?
Crisco shortening helps to tenderize the bread dough and improve its texture by preventing gluten formation, resulting in softer and moist baked goods.
6. Can I use Pillsbury Bread Flour for other recipes besides bread?
Yes, you can use Pillsbury Bread Flour for a variety of baked goods such as cakes, cookies, and pastries, thanks to its high protein content and quality texture.
Conclusion:
In conclusion, Pillsbury Bread Flour has become an essential ingredient in my baking journey, consistently delivering excellent results and enhancing the flavor and texture of my bread recipes.
By following the simple steps outlined in this recipe, you too can experience the joy of baking homemade bread using Pillsbury Bread Flour. Experiment with different variations, ask questions, and don’t be afraid to get creative in the kitchen.
I hope this blog post has inspired you to discover the endless possibilities of baking with Pillsbury Bread Flour.