KROGER TAKE AND BAKE BREAD BAKING INSTRUCTIONS RECIPES

Steps:

• In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours., Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.

Steps:

• Regular method:.
• 1. Coat loaf pan with non stick coating cooking spray, Place frozen bread loaf in pan and cover with plastic wrap coated sprayed with non stick cooking spray.
• 2. Let rise until double until loaf is 1" above pan approximately 4-7 hours . Carefully remove wrap.
• 3. Preheat oven to 350 degrees. Bake 20-25 minutes until bread is golden brown.
• 4 Remove from oven and place on wire rack to cool.
• 5. Brush top of loaf with melted butter or oleo, optional.
• 6. Let bread cool. Place bread on side for easier slicing.
• Easy overnight method:.
• 1. See #1 above.
• 2. Place in refrigerator 6-12 hours. Remove from refrigerator and let rise 2-3 hours, wrapped in plastic wrap that has been sprayed with non stick cooking spray until 1 " above pan and let rise 2-3 hrs until 1 " above pan. Remove wrap carefully.
• 3. See #3 through #6.