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White Bread #2
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INGREDIENTS
This recipe makes 4 loaves
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DIRECTIONS
2 cups (500 mL) 110°-115°F tap water
1 cup (250 mL) 110°-115°F milk
1/3 cup (75 mL) sugar
1 large egg
1/3 cup (75 mL) melted butter or oil
6+3/4 tsp Active Dry Yeast (or 3 pkg / 33 mL)
8 cups (2 L) bread flour
2 tsp (10 mL) salt
1. Grease four 9- x 5- x 2-inch (22.5 x 12.5 x 5 cm) loaf pans; set aside
2. In large bowl, dissolve 1 tsp (5 mL) sugar in warm water. Stir in Yeast; let stand for 10 minutes, or until foamy. Whisk in milk, sugar, egg and butter.
3. Add 3 cups (750 mL) flour and salt; mix until smooth. Add another 4+1/2 cups (1.125 L) flour. Stir briskly with wooden spoon until well mixed. If necessary, gradually add remaining 1/2 cup (125 mL) flour to make soft dough. On lightly floured surface, knead dough about 8 - 10 minutes, until smooth and elastic. Cover; let rest in warm place 10 minutes.
4. Punch dough down. Place on lightly floured surface and flatten with your hands to a square about 1inch (2.5 cm) thick. Cut into four equal pieces.
5. Take a piece of dough, starting with the end closest to you, tightly roll up jelly-roll style. Pinch seams and ends to seal. Place seam down, in loaf pan and repeat with remaining pieces. Cover and let rise in warm place until doubled in size - about 45 minutes.
6. Preheat oven to 400°F (200°C). Bake loaves 25 - 30 minutes, until lightly browned and bread sounds hollow when tapped. Remove from pans to wire rack to cool.
Note: If you prefer you can mix all the flour in with a wooden spoon, but the result will be an airy texture and a somewhat uneven top crust.
*You can substitute Instant (fast-rising) in place of Active Dry Yeast in your recipes. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Use equal amounts when baking using traditional methods. When using the Bread Machine, use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.