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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.
INGREDIENTS
This recipe makes 3 loaves
| Water | 1/2 cup |
| Milk | 1+1/2 cup |
| Egg | 4 |
| Butter | 3/4 cup |
| Bread Flour | 8 cup |
| Salt | 1 TBSP |
| Sugar | 3/4 cup |
| Active Dry Yeast | 3 TBSP+ 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 130º F; 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 greased bowl, turning to grease top. Cover; let rise in warm place until light and doubled, 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 double, about 35 minutes. Bake at 375º F for 25 to 30 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.