Old Fashioned White Bread Recipe
Ingredients
2 1/4 cups (550 ml) milk
3 tablespoons (45 ml) butter or margarine
3 cups (750 ml) all-purpose flour
2 packages (1/4 ounce or 7 g each) active dry yeast
2 tablespoons (30 ml) sugar
2 teaspoons (10 ml) salt
2 3/4 to 3 1/4 cups (700 to 800 ml) all-purpose flour
Directions
Heat milk and butter to 120°F (48°C).
Assemble Doughmaker.
In large mixer bowl, combine 3 cups (750 ml) flour, yeast, sugar, salt, and warmed mixture.
Mix with doughmaker at recommended speed for 3 minutes. (It may be necessary to scrape sides of bowl with rubber spatula and rotate bowl slightly by hand.) Add 2 3/4 cups (700 ml) flour and continue kneading for 3 minutes.
If dough is sticky, knead in enough of remaining 1/2 cup (125 ml) flour to form a stiff dough.
Put dough into greased bowl, turning once to grease top.
Cover and let rise in warm place until doubled (about 1 hour).
Punch down and divide into two equal portions.
Shape each portion into a smooth ball, cover, and let rest for 10 minutes.
Shape into loaves and put into 2 greased 9 1/4x5 1/4x2 3/4-inch (23x13x8 cm) loaf pans.
Cover and let rise in warm place until doubled (45 to 60 minutes).
Bake in preheated 375°F (190°C) oven for 10 minutes.
Reduce heat to 350°F (180°C) and continue to bake for 30 to 35 minutes.
Remove from pans and cool on rack.
Assemble Doughmaker.
In large mixer bowl, combine 3 cups (750 ml) flour, yeast, sugar, salt, and warmed mixture.
Mix with doughmaker at recommended speed for 3 minutes. (It may be necessary to scrape sides of bowl with rubber spatula and rotate bowl slightly by hand.) Add 2 3/4 cups (700 ml) flour and continue kneading for 3 minutes.
If dough is sticky, knead in enough of remaining 1/2 cup (125 ml) flour to form a stiff dough.
Put dough into greased bowl, turning once to grease top.
Cover and let rise in warm place until doubled (about 1 hour).
Punch down and divide into two equal portions.
Shape each portion into a smooth ball, cover, and let rest for 10 minutes.
Shape into loaves and put into 2 greased 9 1/4x5 1/4x2 3/4-inch (23x13x8 cm) loaf pans.
Cover and let rise in warm place until doubled (45 to 60 minutes).
Bake in preheated 375°F (190°C) oven for 10 minutes.
Reduce heat to 350°F (180°C) and continue to bake for 30 to 35 minutes.
Remove from pans and cool on rack.
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