Prep 1 hr 10 mins
Cook 1 hr 10 mins
This recipe comes from 'The Pampered Chef Favorites' cookbook at the request of a Zaar member. (guessed on prep time)
- In measuring cup, combine warm water, sugar, and yeast.
- Let stand 5 minutes stirring occasionally until mixture is foamy.
- In large bowl, combine milk, butter, and salt.
- Add yeast mixture to bowl and stir to combine.
- Add 2 1/2 cups flour and stir.
- Stir in as much of remaining flour as necessary to form soft dough.
- Turn onto lightly floured board and knead for 7 minutes.
- Shape dough into smooth ball.
- Put into greased bowl, turning once to grease top.
- Cover with plastic wrap.
- Place bowl in warm, draft-free place to rise until double in bulk.
- Punch dough down.
- Divide dough in half, roll into log 3 to 4 inches shorter than the Valtrompia Bread Tube, and insert in tube.
- Cap and bake in a preheated 400 degree F.
- oven for 60 to 70 minutes.
- Remove from tube to cool.
For all my canapes, I use this recipe. Here are my modifications: Bake at 375° for 55 minutes, use 3 3/4 cups flour, and do not let the bread rise while in the tube or else it will overflow during baking.
This bread was soooo good! All of the times I've attempted to make bread, they've failed (I suck at breadmaking)! This was my first successful bread and it was so easy, too! The crusts were very hard, but I baked the bread without the caps on top of the molds. For softer crusts, I would probably slather the loafs with butter as soon as they were out of the tubes. I like tough crusts, though, and will probably not use a bread mold next time I make this because it kind of reminded me of the baguettes at Panera Bread. Great recipe!