Bert Porter Bread

This is from the King Arthur Flour Cookbook

You will need

1 5oz can of evaporated milk (2/3C)

1/3 C butter or oil

1/3 c honey or sugar

2 T active dry yeast

1 T salt

2 C water

7-8 C flour

Melt the butter in a Pyrex pitcher. Add 2 C water and heat for one minute. Add the evaporated milk. Heat for 1 minute. Don’t let it get hotter than 115°. I heat the honey to make it more liquidy, and add to mixture.

Pour  mixture into stand mixer bowl, and attach dough hook. Start on low and add 2 C flour. Then add the yeast. then add the salt.

You may substitute 2 C flour for whole wheat flour.

Continue adding flour until dough clings to hook and cleans side of bowl.

Remove and knead for 10 minutes adding flour as necessary.

Let rise for 1 hour: more or less, in greased bowl covered and out of draft. I cover with plastic and place in oven.

Note: if the weather is cold, I turn on oven for 1 minute, then shut it off. This will heat oven very slightly to allow the dough to stay warm and rise.

Punch down dough, and roll into rectangle. Cut off sections of dough, and roll into large fist sized balls and place two in greased bread pans. You will have enough dough for 3 medium bread pans, or 2 large ones.

Let rise again for about an hour.

Bake at 375° for 25-30 minutes; check at 25.

Brush tops with butter when removed from oven.

Break apart the bread balls, and slice or freeze.

If you use salted butter, you make wish to back off a little on the salt.

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