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Delicious White Bread |
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Serves: 36 Print this RecipePrep Time: 35 minutes (ready in 4 hours) - Yield: 2 (18-slice) loaves 5 to 6 cups all-purpose flour 3 tablespoons sugar 2 teaspoons salt 2 packages active dry yeast 2 cups water 1/4 cup oil or shortening 1 tablespoon margarine or butter, melted 1. In large bowl, combine 2 cups flour, sugar, salt and yeast; mix well. In small saucepan, heat water and oil until very warm (120 to 130°F.). Add warm liquid to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in an additional 2 1/2 to 3 cups flour until dough pulls cleanly away from sides of bowl. 2. On floured surface, knead in 1/2 to 1 cup flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl; cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 45 to 60 minutes. 3. Grease two 8x4 or 9x5-inch loaf pans. Punch down dough several times to remove all air bubbles. Divide dough in half; shape into loaves. Place in greased pans. Cover; let rise in warm place until dough fills pans and tops of loaves are about 1 inch above pan edges, 30 to 35 minutes. 4. Heat oven to 375°F. Uncover dough. Bake 40 to 50 minutes or until loaves sound hollow when lightly tapped. Immediately remove from pans; place on wire racks. Brush with melted margarine. Cool 1 hour or until completely cooled. High Altitude (above 3500 feet): No change. Nutrition Information Per Serving: Serving Size: 1 Slice * Calories: 90 * Calories from Fat: 20 * % Daily Value: Total Fat: 2 g 3% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 125 mg 5% * Total Carbohydrate: 17 g 6% * Dietary Fiber: 1 g 3% * Sugars: 1 g * Protein: 2 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 6% * Dietary Exchanges: 1 Starch or 1 Carbohydrate See Cook's Note: Yeast Tip, Cook's Note: Yeast Breads, and Cook's Note: Yeast: The Proof is in the Bubbles Variations Breadsticks: After first rise time, punch down dough. Divide dough in half. Cut each half into 32 pieces; shape each into 8-inch-long breadstick. Place on greased cookie sheets. Brush with beaten egg white; sprinkle with sesame seed. Cover; let rise in warm place about 30 minutes or until doubled in size. Bake at 400°F. for about 14 minutes. Yield: 64 breadsticks Butter-Topped Mini-Loaves: After first rise time, punch down dough. Divide dough into 12 equal pieces. Shape each piece into a 7-inch oblong loaf; taper ends. Place loaves 3 inches apart on greased cookie sheets. Cover; let rise in warm place until doubled in size, about 45 minutes. Make 1/4-inch-deep slit down center of each loaf. Drizzle each with 1 teaspoon melted butter. If desired, sprinkle with sesame seed or poppy seed. Bake at 375°F. for 20 to 25 minutes or until loaves sound hollow when lightly tapped. Yield: 12 mini-loaves Cinnamon Swirl Bread: After first rise time, punch down dough. Divide dough in half. Shape each half into 14x7-inch rectangle. Brush with melted margarine or butter. Sprinkle each with mixture of 1/4 cup sugar and 1 teaspoon cinnamon. Starting with 7-inch side, roll up. Seal edges; place seam side down in greased loaf pans. Let rise and bake as directed above. Hamburger Buns: After first rise time, punch down dough. Divide dough in half; shape each half into eight 2-inch balls. If desired, flatten slightly. Place on greased cookie sheets. Cover; let rise in warm place about 30 minutes. Bake at 400°F. for about 15 minutes. Yield: 16 buns Raisin Bread: Add 1/2 teaspoon cinnamon with the salt and stir in 1 cup raisins after beating step. Continue as directed above. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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