White Bread
From chuckieb 12 years ago
- 2 hrs. 45 min. to make
- Serves 2 Loaves
I realize there are a zillion bread recipes on GR but I wanted to enter this one in for my benefit as it is my tried and true recipe from a Betty Crocker recipe book that must be close to 30 years old. Sure makes the house smell good!
Ingredients
- 2 pkgs. active dry yeast shopping list
- 3/4 cup warm water shopping list
- 2 cups lukewarm milk (scalded then cooled) shopping list
- 3 tbsp. sugar shopping list
- 3 tbsp. margarine shopping list
- 3/4 tbsp. salt shopping list
- 7-8 cups all purpose or bread flour shopping list
- margarine to brush on top shopping list
How to make it
- Dissolve yeast in warm water in large bowl. Stir in sugar and let sit while you scald the milk and cool it. Add the milk, margarine, salt and 4 cups of flour to the yeast mixture. Mix until smooth. Add in enough remaining flour to make the dough easy to handle.
- Turn dough onto lightly floured surface, knead until smooth and elastic, about 5 minutes. Place in a large greased bowl, turn greased side up. cover, let rise in warm place until double, about 1 hour.
- Punch down dough, divide into two. Roll each half into a rectangle, 18" x 9". Fold the 9" sides crosswise into thirds, overlapping the ends. Roll up tightly, beginning at the narrow end. Pinch edge of dough into roll to seal well, press in ends of roll. Press each end with side of hand to seal, fold ends under.
- Place loaves seam sides down in 2 greased loaf pans, 9"x5"x3". I prefer aluminum pans. Brush lightly with margarine. Let rise until double, about 1 hour.
- Heat oven to 375F. Place loaves on low rack so that the tops of pans are in the centre of the oven. Pans should not touch each other or the sides of the oven. Bake until loaves are deep golden brown and sound hollow when tapped, 25-30 minutes. Immediately remove from pans. Brush tops of loaves with margarine, cool on wire rack.
- Enjoy!
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