Homemade White Bread Recipe
Ingredients
| 2 envelopes active dry yeast | ||
| 1/2 cup very warm water | ||
| Milk | 1 Cup (16 tbs) | |
| Butter/Margarine | 4 Tablespoon | |
| Sugar | 2 Tablespoon | |
| Salt | 2 Teaspoon | |
| Water | 1 Cup (16 tbs) | |
| All purpose flour | 6 1/2 Cup (16 tbs), sifted | |
Directions
1. Sprinkle yeast over very warm water in a large bowl. (Very warm water should feel comfortably warm when dropped on wrist.) Stir until yeast dissolves.
2. Heat milk to scalding in a medium-size saucepan; add 2 tablespoons of the butter or margarine, sugar and salt; stir until butter is melted. Add the 1 cup water. Cool to lukewarm.
3. Add lukewarm milk mixture to yeast. Stir in 3 cups of the flour; beat until smooth. Stir in enough remaining flour to make a stiff dough.
4. Turn dough out onto a lightly floured pastry board or cloth and knead until smooth and satiny, about 5 minutes working in additional flour to keep dough from sticking, if necessary. Place in a greased bowl; turn greased-side up. Cover; let rise in warm place, away from draft, until double in bulk, about 1 hour.
5. Punch dough down; divide in half. Let dough rest, covered, on board 10 minutes.
6. Roll out each piece of dough to an 18x9-inch rectangle. Roll up from short side, jelly-roll fashion. Press each end to seal; fold under loaf. Place shaped loaves in 2 greased, 9x5x3-inch loaf pans, seam-sides down. Melt remaining 2 tablespoons butter or margarine in a metal cup; brush tops of loaves with part. Cover; let rise in warm place until double in bulk, 1 hour.
7. Bake in hot oven (400°) 30 minutes; again brush tops with melted butter or margarine. Bake 10 minutes more, or till loaves sound hollow when tapped. Remove from oven; brush tops with butter. Remove from pans; cool on racks.
2. Heat milk to scalding in a medium-size saucepan; add 2 tablespoons of the butter or margarine, sugar and salt; stir until butter is melted. Add the 1 cup water. Cool to lukewarm.
3. Add lukewarm milk mixture to yeast. Stir in 3 cups of the flour; beat until smooth. Stir in enough remaining flour to make a stiff dough.
4. Turn dough out onto a lightly floured pastry board or cloth and knead until smooth and satiny, about 5 minutes working in additional flour to keep dough from sticking, if necessary. Place in a greased bowl; turn greased-side up. Cover; let rise in warm place, away from draft, until double in bulk, about 1 hour.
5. Punch dough down; divide in half. Let dough rest, covered, on board 10 minutes.
6. Roll out each piece of dough to an 18x9-inch rectangle. Roll up from short side, jelly-roll fashion. Press each end to seal; fold under loaf. Place shaped loaves in 2 greased, 9x5x3-inch loaf pans, seam-sides down. Melt remaining 2 tablespoons butter or margarine in a metal cup; brush tops of loaves with part. Cover; let rise in warm place until double in bulk, 1 hour.
7. Bake in hot oven (400°) 30 minutes; again brush tops with melted butter or margarine. Bake 10 minutes more, or till loaves sound hollow when tapped. Remove from oven; brush tops with butter. Remove from pans; cool on racks.
Chef
