Basic White Bread Photo
Basic White Bread

YIELD Makes 2 loaves

INGREDIENTS

2 packages active dry yeast
2 tablespoons sugar
2 cups warm water (105° to 115°F)
6 to 6-1/2 cups all-purpose flour, divided
1/2 cup nonfat dry milk powder
2 tablespoons shortening
2 teaspoons salt

PREPARATION:

  1. Combine yeast, sugar and water in large bowl. Let stand 5 minutes or until bubbly.
  2. Add 3 cups flour, milk powder, shortening and salt. Beat with electric mixer at low speed until blended. Increase speed to medium; beat 2 minutes. Stir in enough additional flour, about 3 cups to make soft dough. Turn out onto lightly floured surface. Knead about 10 minutes adding enough of remaining flour to make dough smooth and elastic.
  3. Shape dough into ball; place in large greased bowl. Turn dough over so that top is greased. Cover with towel; let rise in warm, draft-free place about 1 hour or until doubled in size.
  4. Punch down dough; knead on lightly floured surface 1 minute. Cover with towel; let rest 10 minutes.
  5. Grease 2 (8-1/2X4-1/2-inch) loaf pans; set aside. Divide dough in half. Roll out half of dough into 12X8-inch rectangle with lightly floured rolling pin. Starting with 1 short side, roll up dough jelly-roll style. Pinch seam and ends to seal. Place loaf, seam side down, in prepared pan, tucking ends under. Repeat with remaining dough.
  6. Cover and let rise in warm place 1 hour or until doubled in size.
  7. Preheat oven to 375°F. Bake 30 to 35 minutes or until loaves are golden brown and sound hollow when tapped. Immediately remove from pans; cool completely on wire racks.
Freezer White Bread
Prepare and shape dough as directed in steps 1 through 5. Spray 2 sheets of plastic wrap with nonstick cooking spray. Cover dough with plastic wrap, greased side down. Freeze about 5 hours or until firm. Remove loaves from pans. Wrap frozen loaves securely in plastic wrap; place in labeled plastic freezer bags. Freeze up to 1 month. To bake loaves, unwrap and place in greased loaf pans. Cover with towel; let stand in warm place 4 to 5 hours or until loaves are thawed and doubled in bulk. Preheat oven to 375°F. Bake 40 to 45 minutes or until loaves are golden brown and sound hollow when tapped. Immediately remove from pans; cool completely on wire racks.
Refrigerator White Bread
Prepare and shape dough as directed in steps 1 through 5. Spray 2 sheets of plastic wrap with nonstick cooking spray. Cover dough with plastic wrap, greased side down. Refrigerate 3 to 24 hours. Dough should rise to top of pans during refrigeration. Remove loaves from refrigerator 20 minutes before baking. Preheat oven to 375°F. Remove plastic wrap. Bake 45 to 50 minutes or until loaves are golden brown and sound hollow when tapped. Immediately remove from pans; cool completely on wire racks.
This recipe appears in: Basic Dough

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