 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
This is a classic white bread recipe that makes 5 loaves. My husband loves this bread toasted for breakfast. Ingredients:
4 1/2 cups water |
3/4 cup butter or 3/4 cup margarine |
10 -12 cups bread flour |
1 cup powdered milk |
2 tablespoons yeast |
4 teaspoons salt |
1/4 cup sugar |
1/4 cup instant potato flakes |
Directions:
1. In large mixing bowl, combine 6 cups flour, dry milk, yeast, salt, sugar, and potato flakes; set aside.
2. In microwave, heat water and margarine to 110 to 120 degrees.
3. Add water mixture to flour mixture and beat on medium speed with mixer for 2 minutes.
4. Gradually add enough flour for the mixture to form a stiff dough.
5. Turn dough out onto floured board and knead about 10 minutes, adding flour as needed (I use my KitchenAid mixer with a dough hook).
6. Be careful not to add too much flour; the dough should be smooth and elastic.
7. Place the kneaded dough in a large oiled bowl and turn dough over to coat with the oil.
8. Cover the dough with a large cloth and set aside in warm place to rise until it is doubled in size.
9. Punch dough down and turn out onto floured board.
10. Divide into 5 portions, shape each into loaves, and place in greased 4 1/2 x 8 1/2 inch non-stick loaf pans (the dark pans brown the bread better than the shiny pans).
11. Cover pans with a cloth and let rise until doubled.
12. Bake in a preheated 375 degree oven for about 25 to 30 minutes.
13. Remove bread from pans immediately and let cool on rack.
14. Brush tops of loaves with butter.
|
|