Total Calories: 2,095
* Rich White Bread: Prepare Old-Fashioned White Bread, increasing softened butter or margarine to 2/3 cup and adding 2 eggs to warm milk mixture. You may need an additional 1/2 cup flour while kneading. Rising of shaped dough may take only 45 minutes. Onion-Cheese Bread: Prepare Old-Fashioned White Bread, increasing warm water to 1 cup reducing salt to 2 teaspoons adding 1/3 cup dried minced onion and 1/3 cup grated Parmesan cheese to warm milk mixture. Let mixture stand for 5 minutes before adding yeast. First rising of dough may take only 1 hour and rising of shaped dough may take only 45 minutes. Note: Surface of baked bread will not be smooth. In a 2-cup bowl, dissolve yeast in warm water. Stir in 1 teaspoon sugar let stand until foamy, 5 to 10 minutes.
In a large mixer bowl, stir together warm milk, 2/3 cup sugar, softened butter and salt. Stir in yeast mixture. At medium speed of electric mixer or by hand, beat in 2 cups of the flour until well blended. By hand, mix in 4 cups of the flour, 1 cup at a time, until a stiff dough is formed. On a lightly floured surface, knead in remaining 3/4 to 1 1/4 cups flour until smooth and elastic, 5 to 8 minutes.
Place in a lightly greased bowl turn to coat all surfaces. Cover with plastic wrap, then a towel and let rise in a warm place, free from drafts, until doubled, about 1 1/4 hours.
Punch down dough. Divide dough in half. Make two shapes two loaves (see below) or one shape and one loaf. While shaping, keep unused portion of dough covered in the refrigerator.
To make a loaf: Shape one portion of the dough into a loaf and place in a greased 9" x 5" x 3" loaf pan. Cover and let rise in a warm place, free from drafts, until doubled, about 1 hour.
Bake loaf in lower third of a preheated 375° oven for 30 to 35 minutes or until loaf sounds hollow when tapped, covering top loosely with foil after 20 minutes of baking to prevent overbrowning. Immediately remove loaf from pan and cool on a wire rack. For a softer crust, brush top of loaf with melted butter.
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