White Bread


2 tablespoons sugar
2 cups lukewarm water
1 package yeast
1 1/2 teaspoons Salt
1 tablespoon butter or shortening
6 cups Flour (may need more or less)
2 1/4 cups milk


In a large mixing bowl combine 2 1/2 cups of the flour and the yeast; set aside. In a medium saucepan, stir the milk, sugar, butter and salt until just warm (120-130 degrees) and butter almost melts. Add milk mixture to flour mixture. Beat with an electric mixer on low to medium speed for 3 minutes. Using a wooden spoon, beat in as much flour as you can.
Turn dough out onto a lightly-floured surface. Knead in enough of the remaining flour to make a stiff dough that is smooth and elastic (6-8 minutes total). Shape dough into ball. Place in a lightly greased bowl, turning once to grease the surface of the dough. Cover and let rise in a warm place until double in size (45-60 minutes)
Punch dough down. Turn dough out on a lightly-floured surface; divide in half. Cover, let rest 10 minutes. Meanwhile, lightly grease two 8x4x2-inch loaf pans.
Shape dough halves into loaves by patting or rolling. To shape by patting, gently pat and pinch, tucking edges underneath. To shape by rolling, roll dough out into a 12x8 inch rectangle on a lightly-floured surface. Roll up rectangle, starting from short side.
Place shaped dough halves in prepared pans. Cover and let rise in a warm place until nearly double in size (30-40 minutes)
Bake in a 375 degree oven for 40 minutes or until bread sounds hollow when lightly tapped (if necessary, cover with foil for the last 10 minutes of baking to prevent over browning. Immediately remove bread from pans and cool on wire racks.




Making your own bread from scratch is economical but requires time. The results are worth the effort though.


2.0 loaves


Thursday, December 10, 2009 - 2:59am



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