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Basic White Bread

Ingredients

  • 1 package active baker’s yeast
  • 1 teaspoon sugar
  • 1 1/4 cups water, lukewarm
  • 6 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 1 cup milk
  • 3 tablespoons butter

Method

1. Add one teaspoon sugar to 1/4 cup lukewarm water and stir to dissolve. Sprinkle yeast over water and let soften one minute. Stir into water and “proof” for 15 minutes. Mixture should rise slightly and become bubbly.

2. Heat remaining water with butter and milk until the butter melts. Cool this mixture to lukewarm. Mix three cups flour, 2 tbsp sugar, and salt in a large bowl. Beat in yeast mixture and butter-milk mixture. Gradually stir in enough of the remaining flour to form a soft dough, using 5-1/5 to 6-1/2 cups flour altogether.

3. Turn dough onto floured surface and allow to rest a minute. Knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning to grease all sides. Cover with a damp tea towel and allow to rise in a warm place until double in bulk, about one hour.

4. Punch down dough, kneading it until it is about its original size. Return to bowl, cover, and allow to rise again until double in bulk, about 1-1/2 hours. Turn out onto lightly floured surface. Divide dough in half and shape each half into a loaf to fit an 8-1/2″ x 4-1/2″ pan. Place in greased pans, cover, and allow to rise in a warm place for one hour.

5. Bake at 400 degrees for 25-30 minutes. When done, bread will be well browned and shrunken in from sides. Remove from pans and cool on wire racks.

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