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Classic Rich Bread
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A rich white bread-perfect to accompany a meal, to serve toasted for breakfast or to use for French toast.
This recipe makes 3 loaves
INGREDIENTS
| Water | 1/2 cup |
| Milk | 1+1/2 cup |
| Eggs | 4 |
| Butter | 3/4 cup |
| Bread Flour | 8 cups |
| Salt | 1 TBSP |
| Sugar | 3/4 cup |
| Active Dry Yeast | 3 TBSP, plus 3/4 tsp |
DIRECTIONS
Preheat Oven to 375ºF
In large mixing bowl, combine 3 cups flour, yeast, sugar, and salt; mix well. Heat milk, water, and butter until very warm (120º to 130ºF; butter does not need to melt). Add to flour mixture. Add eggs. 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 dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe, about 50 minutes.
Punch down dough. Divide into 3 parts. On lightly floured surface, roll or pat each third into 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 8 x 4- inch bread pans. Cover; let rise in warm place until indentation remains after lightly touching, about 35 minutes. Bake at 375ºF for 25 to 30 minutes until golden brown. Remove from pans; cool.
*You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; 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.