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Recipe: White Bread
Similar Categories: White, Bread
White bread
5 3/4 to 6 1/4 cups all-purpose flour
1 package active dry yeast
2 1/4 cups milk or buttermilk
2 tablespoons sugar
1 tablespoon butter, margarine, or shortening
1 1/2 teaspoons salt
1. In a large mixing bowl combine 2 1/2 cups of the flour and the
yeast; set aside. In a medium saucepan heat and stir milk, sugar,
butter, and salt just until warm (120 to 130) and butter almost
melts. Add milk mixture to flour mixture. Beat with an electric mixer
on low to medium speed for 30 seconds, scraping sides of bowl
constantly. Beat on high speed for 3 minutes. Using a wooden spoon,
stir in as much of the remaining flour as you can.
2. Turn dough out onto a lightly floured surface. Knead in enough of
the remaining flour to make a moderately stiff dough that is smooth
and elastic (6 to 8 minutes total). Shape dough into a ball. Place in
a lightly greased bowl, turning once to grease surface of dough.
Cover; let rise in a warm place until double in size (45 to 60
minutes).
3. Punch dough down. Turn dough out onto a lightly floured surface;
divide in half. Cover; let rest 10 minutes. Meanwhile, lightly grease
two 8x4x2-inch loaf pans.
4. Shape dough halves into loaves by patting or rolling. To shape by
patting, gently pat and pinch, tucking edges underneath. To sahpe by
rolling, on a lightly floured surface roll each dough half into a
12x8-inch rectangle. Roll up each rectangel, starting from a short
side. Seal seams with your fingertips.
5. Place shaped dough halves in prepared pans. Cover and let rise in
a warm place until nearly double in size (30 to 40 minutes).
6. Bake in a 375 oven about 40 minutes or until bread sounds hollow
when lightly tapped (if necessary, cover loosely with foil the last
10 minutes of baking to prevent overbrowning). Immediately remove
bread from pans. Cool on wire racks.
5 3/4 to 6 1/4 cups all-purpose flour
1 package active dry yeast
2 1/4 cups milk or buttermilk
2 tablespoons sugar
1 tablespoon butter, margarine, or shortening
1 1/2 teaspoons salt
1. In a large mixing bowl combine 2 1/2 cups of the flour and the
yeast; set aside. In a medium saucepan heat and stir milk, sugar,
butter, and salt just until warm (120 to 130) and butter almost
melts. Add milk mixture to flour mixture. Beat with an electric mixer
on low to medium speed for 30 seconds, scraping sides of bowl
constantly. Beat on high speed for 3 minutes. Using a wooden spoon,
stir in as much of the remaining flour as you can.
2. Turn dough out onto a lightly floured surface. Knead in enough of
the remaining flour to make a moderately stiff dough that is smooth
and elastic (6 to 8 minutes total). Shape dough into a ball. Place in
a lightly greased bowl, turning once to grease surface of dough.
Cover; let rise in a warm place until double in size (45 to 60
minutes).
3. Punch dough down. Turn dough out onto a lightly floured surface;
divide in half. Cover; let rest 10 minutes. Meanwhile, lightly grease
two 8x4x2-inch loaf pans.
4. Shape dough halves into loaves by patting or rolling. To shape by
patting, gently pat and pinch, tucking edges underneath. To sahpe by
rolling, on a lightly floured surface roll each dough half into a
12x8-inch rectangle. Roll up each rectangel, starting from a short
side. Seal seams with your fingertips.
5. Place shaped dough halves in prepared pans. Cover and let rise in
a warm place until nearly double in size (30 to 40 minutes).
6. Bake in a 375 oven about 40 minutes or until bread sounds hollow
when lightly tapped (if necessary, cover loosely with foil the last
10 minutes of baking to prevent overbrowning). Immediately remove
bread from pans. Cool on wire racks.
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