Real white bread
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Real white bread
Last updated 6/12/2012 1:19:59 AM. Recipe ID 51527. Report a problem with this recipe.
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      Title: Real white bread
 Categories: Breads
      Yield: 2 Servings
    1/4 c  :warm water (approx 105F)
      1 pk Dry yeast
  1 3/4 c  Milk
      2 tb Butter; softened
           Vegetable shortening or oil
      2 tb Sugar
  2 1/2 ts Salt
  5 1/2 c  All-purpose flour (or more)
  POUR THE WARM WATER over the yeast. Stir well, and let stand to
  dissolve. Heat the milk, stirring, to the same temperature as the
  yeast, then pour it over the dissolved yeast. Add the butter (or
  shortening or oil), sugar, salt and 4 cups of the flour. Beat
  vigorously with a large spoon for at least 1 minute. Stir in enough
  of the remaining flour, 1/2 cup at a time, to make a stiff but not
  dry dough. Dust the kneading surface with 1/4 cup of the reserved
  flour and turn the dough out onto it, cleaning the bowl completely
  with a rubber spatula. Knead the dough for 1 minute, sprinkling extra
  flour a little at a time as necessary, then let rest for 10 minutes.
  Resume kneading for about 6 to 8 minutes more, or until the dough is
  smooth and elastic. Put in a lightly greased bowl, cover and let rest
  in a warm place to rise for between 1 and 2 hours. When the dough has
  doubled in bulk, turn it out onto a lightly floured surface and punch
  it down for a minute. Cut dough in half and pat each half into an
  oval the approximate length of your bread pan, which should be
  lightly greased. Put in the pan, cover with a damp towel and let rise
  for another 45 minutes to 1 hour. Preheat the oven to 350F and, when
  the bread is risen, put it in the oven. Bake for about 40-to-45
  minutes in a glass pan, or 45-to-50 minutes in a metal pan. Makes 2

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Recipe ID 51527 (Apr 03, 2005)

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