Pan blanco casero

Ingredientes

• 10 Cups all-purpose flour, sifted and divided
• 2 tsps salt
• 3/4 Cup granulated sugar
• 3 large eggs
• 3/4 Cups warm water
• 4 1/2 tsps yeast
• 1/2 Cup melted butter (8 Tbsps)
• 1/2 Cup additional melted butter for tops of loaves

Preparación

1. 1

   In large bowl, mix butter, sugar and salt

2. 2

   In saucepan, scald milk

3. 3

   Pour milk over butter mixture and combine

4. 4

   While mixture is cooling, proof yeast in warm water

5. 5

   Once proofed, add to milk mixture

6. 6

   Add eggs and 5 cups of the flour, mix until thick.

7. 7

   Add additional 3 cups of flour, combine thoroughly

8. 8

   Dough should be slightly sticky. If too sticky, add more flour ¼ cup at a time until only slightly sticky.

9. 9

   Rest dough for 10 minutes

10. 10

    Turn dough out onto floured surface. Sprinkle flour overtop of dough

11. 11

    Knead until smooth, approximately 10 minutes

12. 12

    Place dough in a well oiled bowl, and cover with a warm, damp (lint-free) cloth

13. 13

    Let rise in warm place until dough has doubled, approximately 1 ½ half hours

14. 14

    Prepare 4 8-inch loaf pans

15. 15

    With greased fingers, punch dough down.

16. 16

    Pull enough dough from dough ball to fill each dough pan only ⅓ full

17. 17

    Form each piece of dough into a smooth, oblong shape

18. 18

    Place into loaf pan and gently press to spread dough into pan

19. 19

    Melt additional butter and brush over each loaf

20. 20

    Cover loaves with warm, damp towl and allow to rise again until doubled. Approximately 1 hour

21. 21

    Preheat oven to 375°

22. 22

    Remove damp towl, and place loaf pans inside oven

23. 23

    Bake until the top of the loaves have browned approximately 15 minutes

24. 24

    Lower heat to 350° and bake additional 10 - 15 minutes.

25. 25

    Remove from oven and cool on wire racks.

26. 26

    To freeze extra loaves, wrap in foil and place in large, zippered freezer bag