White Bread
Beautiful tall loaves for toast and sandwiches.
Prep: 25 minutes plus rising Bake: 30 minutes
1⁄2 cup warm water (105° to 115°F)
2 packages active dry yeast
1 teaspoon plus 1⁄4 cup sugar
21⁄4 cups milk, heated to warm (105° to 115°F)
4 tablespoons butter or margarine, softened
1 tablespoon saltv
about 7,1⁄2 cups all-purpose or bread flour
1. In large bowl, combine warm water, yeast, and
1 teaspoon sugar; stir to dissolve. Let stand until
foamy, about 5 minutes. Add milk, butter, remaining
1⁄4 cup sugar, salt, and 4 cups flour. Beat well with
wooden spoon. Gradually stir in 3 cups flour to make
soft dough.
2. Turn dough onto floured surface and knead until
smooth and elastic, about 8 minutes, working in
enough of remaining 1⁄2 cup flour just to keep dough
from sticking.
3. Shape dough into ball; place in greased large
bowl, turning dough to grease top. Cover bowl loosely
with greased plastic wrap and let rise in warm place
(80° to 85°F) until doubled in volume, about 1 hour.
4. Grease two 9" by 5" metal loaf pans. Punch
down dough. Turn dough onto lightly floured surface
and cut in half. Shape each half into rectangle about
12" by 7". Roll up from a short side. Pinch seam and
ends to seal. Place dough,
seam side down, in prepared
pans. Cover pans loosely
with greased plastic wrap
and let rise in warm place
until almost doubled, about
1 hour.
5. Meanwhile, preheat oven to 400°F. Bake until
browned and loaves sound hollow when lightly tapped
on bottom, 30 to 35 minutes. Remove loaves from
pans; cool on wire racks. Makes 2 loaves, 12 slices each.
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