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White Bread #1
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Everyone loves homemade white bread. "If I had a nickel for every loaf of this bread I have made, I'd be rich." Carol Stevens
INGREDIENTS
This recipe makes 2 loaves
| Water | 1+1/4 cups |
| Milk | 1 cup |
| Vegetable Oil | 2 TBSP |
| Bread Flour | 6+1/2 cups |
| Salt | 1 TBSP |
| Sugar | 3 TBSP |
| Active Dry Yeast | 4+1/2 tsp |
DIRECTIONS
Traditional Baking Method
In large mixer bowl, combine 3 cups flour, yeast, sugar, and salt; mix well. Combine water, milk, and oil; heat to 120° to 130°F. Add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise until dough tests ripe.
Punch down dough. Divide into 2 parts. On lightly floured surface, roll or pat each half to a 14- x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 9- x 5- or 8- x 4-inch bread pans. Cover; let rise in warm place until indentation remains after lightly touching the side of the loaf. Bake at 400°F for 35 to 40 minutes until golden brown. Remove from pans; cool.
*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.