Classic White Bread Basic Recipe Recipe
Eating just one is not possible for any one is my claim for this recipe of Classic White Bread Basic. This Classic White Bread Basic as a Side Dish is a winner! Do let me know how you've liked my Classic White Bread Basic. Feedback keeps me mobilized and motivates me to try out novel ways.
Ingredients
1 envelope yeast
2 tbsp sugar
1/4 cup lukewarm water
1 cup milk
1 tsp salt
3 tbsp butter
3 cups all purpose flour
2 tbsp oil
1 egg, beaten
Directions
Preheat oven to 375 °F (190 °C).
In a large bowl, dissolve yeast and 4 pinches sugar in water.
Let stand 10 minutes.
In a saucepan, boil milk 1 minute.
Remove from heat.
Add remaining sugar, salt and butter.
Let cool.
Fold in diluted yeast.
Add flour.
Mix to a smooth, sticky dough.
Flour a clean, even surface.
Adding flour as needed, knead dough around 10 minutes or until it is smooth and no longer sticks to hands.
In a stainless steel bowl, pour oil.
Add dough.
Roll dough in oil to prevent drying.
Cover with wax paper.
Let rise 1 hour in a warm, humid place.
Punch down dough.
Line an unbuttered 9 x 5 inch (23x13 cm) loaf pan.
Let dough rise to three quarters of pan.
Brush with beaten egg.
Bake in oven 30-40 minutes.
Remove from oven.
Let stand 10 minutes before unmolding.
In a large bowl, dissolve yeast and 4 pinches sugar in water.
Let stand 10 minutes.
In a saucepan, boil milk 1 minute.
Remove from heat.
Add remaining sugar, salt and butter.
Let cool.
Fold in diluted yeast.
Add flour.
Mix to a smooth, sticky dough.
Flour a clean, even surface.
Adding flour as needed, knead dough around 10 minutes or until it is smooth and no longer sticks to hands.
In a stainless steel bowl, pour oil.
Add dough.
Roll dough in oil to prevent drying.
Cover with wax paper.
Let rise 1 hour in a warm, humid place.
Punch down dough.
Line an unbuttered 9 x 5 inch (23x13 cm) loaf pan.
Let dough rise to three quarters of pan.
Brush with beaten egg.
Bake in oven 30-40 minutes.
Remove from oven.
Let stand 10 minutes before unmolding.
