Tuesday, November 10, 2009

White Bread

6 to 6 1/2 cups all purpose flour
3 tablespoons sugar
2 packages FLEISHCHMANN'S active dry or rapid rise yeast
2 tsp salt
1 1/2 cups water
1/2 cup milk
2 Tablespoons butter or margarine

in large bowl, combine 2 1/2 cups four, sugar, undissolved yeast and salt. Heat water, milk, and butter until very warm (120F to 130F) Gradually add mixture to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally.

With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.

Place kneaded dough in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes. (With Rapidrise yeast, cover kneaded dough and let rest on floured surface 10 minutes)

Cut dough into two, roll dough to 12 x 7inch rectangle. Beginning at short end, roll up tightly as for jelly roil. Pinch seam and ends to seal. Place, seam side down, in greased 8 1/2 x 4 1/2 inch loaf pan. Cover, let rise in warm, draft free place until doubled in size, about 1 to 1 1/2 hours. Bake at 400F for 30 minutes or until done. Remove from pan, let cool on wire rack.

Recipe from FLEISCHMANN's best breads ever book

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