Speedy white bread
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Speedy white bread
Last updated 6/12/2012 1:24:06 AM. Recipe ID 57481. Report a problem with this recipe.
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      Title: Speedy white bread
 Categories: Breads, Book, Tried 1994
      Yield: 2 Loaves
      6 c  All purpose flour
      3 tb Sugar
  2 1/4 ts Salt
      2 tb Active dry yeast
  2 1/4 c  Water (120-130 F)
      3 tb Margarine or butter
   In a large bowl, combine 2 cups flour, sugar, salt and yeast; blend
  well. In a small suacepan, heat water and margarine until very warm
  (12- 130 F). Add warm liquid to flour mixture. Blend at low speed
  until moistened; beat 3 minutes at medium speed. Stir in an
  additional 2-1/2 to 3 cups flour until dough pulls cleanly away from
  sides of bowl.
   On a 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 plastic wrap and cloth towel. Place bowl in pan of
  warm water (about 95 F); let rise 15 minutes. Or if using rapid
  yeast, let bowl stand in a warm place for
       15    minutes.
   Grease cookie sheet. Punch down dough several times to remove all air
  bubbles. Divide dough into 2 parts; shape into round balls. PLace on
  greased cookie sheet. With a sharp knife, slash 1/4-inch deep lattice
  design on top of each loaf. Cover; let rise in warm place 15 minutes.
   Heat oven to 400 F. Uncover dough. Bake 20 to 30 minutes or until
  loaves sound hollow when lightly tapped. Immediately remove from
  cookie sheet; cool on wire racks.

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Recipe ID 57481 (Apr 03, 2005)

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