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EVELYN’S HOMEMADE WHITE BREAD

July 10, 2008

Just a healthy tip: Kneading is therapeutic; it opens up your lungs and strengthens your rib cage. Of course, the exercise releases stresses and strains from your body.

Yield: 1 loaf

Ingredients:

1 pack dry yeast
1 tbsp lukewarm water
1/2 tsp sugar
1/2 cup low-fat milk
1/4 cup melted smart balance
1/2 cup hot water
3 tbsp sugar
3 cups unbleached all-purpose flour
1/2 tsp salt

Needed: 1 loaf pan (8 1/2” x 4 1/2″)

Methods:

1. Dissolve yeast in 1 tablespoon lukewarm water and add 1/2 teaspoon sugar. Let stand for 5 minutes.

2. Combine milk, smart balance, hot water and sugar. Mix in the yeast mixture.

3. In a plastic or glass bowl, pour the flour and make a well in the center. Pour the liquid into the well,
and using a wooden spoon, gather the flour to the center slowly to make the dough.

4. Turn the dough on a lightly greased surface and knead for 8-10 minutes. Wet hands with little oil if
needed. (The flour is sticky, but after kneading, the dough can easily be formed into a soft ball.)

5. Transfer the dough to a lightly greased bowl and cover with a clean kitchen towel. Let rest for 1
hour, but there is no need to double it in size.

6. Shape the dough into an 8-inch log. Place the log in a lightly greased 8 1/2″ x 4 1/2″ loaf pan.
Cover the pan loosely with a lightly greased plastic wrap, and let the bread rise until it has crowned
about an inch above the edge of the loaf pan.

7. Ten minutes before completing the rising period, preheat the oven at 350º F. Bake the bread for
about 30-35 minutes or until it is golden brown. Remove from the oven and let the bread cool on a
rack before slicing. Store the bread in an air-tight plastic bag at room temperature.

Household Hint:

One good way to clean and disinfect your chopping boards (or any kind of kitchen implement) without using chemical products, is rubbing the surfaces with damp salt on a sponge or cloth. Rinse as usual. Salt is easier on the hands, cheaper on the pocket and safer on your health.

Editor’s note: Mrs. Evelyn S. Bunoan is Owner/Master Chef, Philippine Oriental Market & Deli (with more than 30 years of service to the Filipino-American community) - 3610 Lee Highway, Arlington, Virginia; (703)528-0300; Master Chef (French cuisine), Le Cordon Bleu, London, UK; recipe creator, improviser, food stylist, cake designer, and culinary writer; kitchen-tested and mastered more than 400 recipes, and counting. Member of International Cake Exploration Societe. Host of the cooking show – “Evelyn’s Kitchen – Cooking with Friends”.

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