Hello, every birdie. Today we are conquering a fear of mine for a while. First off we are going to be looking at the character in question.
Xingqiu (shing-chu) he is a water character from Liyue and is obsessed with books. And his favorite food according to him, are baked goods. So today we are going to make Classic white bread.
Today’s recipe was fairly easy. The only thing that I had to over come was the confidence. The confidence I needed to keep the yeast alive. I had made this recipe many times in the past with my mom, while making Runzas. A runza is a recipe that we got from Nebraska. It is a homemade roll that has hamburger, onions, and cabbage, inside. And you dip it in your choice of ketchup or mustard. So I am familiar with this recipe.
However, this was the first time that I attempted this recipe by myself. We had just gotten a bunch of food, and we really didn’t want to go to the store for one item. He was talking to my mom, and she said that she had other things to do. And that is when I accepted the challenge. I told them that I could make it. They kinda laughed, looked at the clock which showed 3 pm and told me that if I wanted to make it I had to start soon.
The recipe and the measurements will be in the description down below.
The ingredients you need for the recipe are:
- Yeast
- Warm water
- Lukewarm milk
- Sugar
- Shortening
- Salt
- All purpose flour
- Margarine/butter
The first thing you want to do is dissolve your yeast and your warm water. We didn’t have a thermometer for the longest time. So we have to know how to test the water with our fingers. You want it hot, but not overly hot.
For this part, you are going to grab a pot and you are going to slightly warm up your milk. Into the pot with your milk you are going to add your sugar, shortening, and salt. Do not worry. Your shortening will not melt. You just want everything to be incorporated before adding it to the yeast.
You will know that your milk is done when it feels slightly warm. Again not hot, and this one is not going to be cold. Just a mild temperature.
When the milk gets to the lukewarm temperature, you are going to add it to your yeast mixture.
Give that a mix.
Slowly add in your flour, 1 cup at a time. Add until the dough leaves the side of the bowl.
Place your dough onto a lightly floured surface and knead the bread for about 10 minutes. Adding flour when kneaded, that way it is not sticky.
Once you are done kneading your dough, go ahead and place it into a large bowl greased with a little bit of oil.
Cover the bowl with a slightly damp dish towel or something that is designated for bread making. We have a pillow case that is cut in half and we use that specifically for our bread making. It has never seen a pillow. Let this sit for 1 hour.
Punch down the dough and divide the dough in half. Roll each of half into the desired shape of your bread pan.
Place your 2 loaves of bread into the greased loaf pans and let them rise once again, for 1 hour.
Once the hour passes. You are going to preheat your oven to 425.
Place the pans in the lowest rack in the center. The pans should not touch each other or the sides of the oven.
Bake until the loaves are deep golden brown and sound hollow when tapped. This should take about 25 to 30 minutes.
Once they are done baking you are going to immediately remove them from the pans and brush with them butter or margarine.
Enjoy.
Again, this recipe was really easy, just a little bit time-consuming. I was so happy that I conquered one of my fears. I always just feared that I would kill the yeast, or I wouldn’t knead the dough long enough. Or just something wouldn’t go well.
Everyone told me that I should do this on a regular basis. Because of how much they liked it. And for me, that is what makes it special.
I hope that you liked this recipe. Feel free to check it out down below. See you in the next recipe. Thank you.
Show the original author some 💖💖💖 Betty Crocker
Here is a printable version of this recipe: on the blog
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