Perfect italian white bread
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Perfect italian white bread
  Italian    Bread  
Last updated 6/12/2012 12:50:31 AM. Recipe ID 11950. Report a problem with this recipe.
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      Title: Perfect italian white bread
 Categories: Breads, Italian
      Yield: 1 Loaf
           -HBWK07A    CHUCK OZBURN
      1 pk Active dry yeast
      1 c  Lukewarm water
      2 tb Sugar
      1 tb Salt
      1 c  Milk; hot
    1/4 c  Butter
      5 c  Enriched flour; up to 6 cups
  Soften yeast  in 1/4  cup of  lukewarm water  for a few minutes, then
  stir until blended; measure  sugar, salt and butter into mixing bowl;
  pour milk over  and stir, mashing the butter against the side of the
  bowl until it is broken into small pieces; add remaining water and
  cool to lukewarm; stir in 1 cup flour; add yeast and 2 more cups
  flour; beat with a wooden spoon until  batter is smooth and elastic;
  stir in 1 1/2 cups more flour, then with  floured fingers,  work in
  enough additional flour to make a soft dough that doesn't stick to
  your fingers; turn dough out onto a lightly floured board and knead
  for 2 minutes, about 100 strokes; shape dough into a ball  and put it
  in a bowl rubbed with butter, cover with a towel let dough rise until
  double in size, about 1 1/2 hours; punch down and turn it onto a
  floured board; cut in half and shape each half into a small ball;
  shape  each ball into a loaf and put in a greased bread pan; cover
  pans with a towel and let rise until double in size, about 1 hour;
  bake in a preheat- ed 350F oven for 45 to 50 minutes, or until golden
  brown; cool on a cake rack. Chuck in Pok Sunday 02:37 pm 12/19
  C.OZBURN on GEnie
  Posted on PRODIGY December 1993, formatted by Elaine Radis, BGMB90B
  on P*; E.RADIS on GEnie

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Recipe ID 11950 (Apr 03, 2005)

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