Basic White Bread Recipe by Jana Wood
Basic White Bread Cooking Instructions 2 hours 1 Combine 2 cups flour, sugar, salt and yeast in a large mixing bowl; stir well. 2 Combine water, milk,and butter; heat until butter melts, stirring occasionally. Cool to 120 to 130°F. 3 Gradually add liquid mixture to flour mixture; stirring until well blended or beat at high speed of electric mixer. Beat an additional 2 min. at medium speed. Gradually stir in enough remaining flour to make a soft dough. 4 Turn dough out onto a floured surface and knead until smooth and elastic (about 10 min). Shape into a ball and place in a well greased bowl, turning to grease top. Cover and let rise in a warm place (85 deg), free from drafts, 1 hour or until doubled in bulk. 5 Punch dough down; turn out onto a lightly floured surface and knead lightly; 3 to 4 times. Divide in half. 6 Roll one portion of dough into a 14- X 7- inch rectangle. Roll up dough, starting at narrow edge, pressing firmly to eliminate all pockets; pinch ends to seal. Place dough seam side down in a well greased 9-X 5- X 3- inch loaf pan. Repeat with remaining dough. 7 Cover, let rise in draft free warm place 1 hour or until doubled in bulk. 8 Bake at 375°F for 45 to 50 min. or until loaves sound hollow when tapped. Remove from pans immediately; Butter top and let cool on wire racks. 1 Combine 2 cups flour, sugar, salt and yeast in a large mixing bowl; stir well. 1 Combine 2 cups flour, sugar, salt and yeast in a large mixing bowl; stir well. 2 Combine water, milk,and butter; heat until butter melts, stirring occasionally. Cool to 120 to 130°F. 2 Combine water, milk,and butter; heat until butter melts, stirring occasionally. Cool to 120 to 130°F. 3 Gradually add liquid mixture to flour mixture; stirring until well blended or beat at high speed of electric mixer. Beat an additional 2 min. at medium speed. Gradually stir in enough remaining flour to make a soft dough. 3 Gradually add liquid mixture to flour mixture; stirring until well blended or beat at high speed of electric mixer. Beat an additional 2 min. at medium speed. Gradually stir in enough remaining flour to make a soft dough. 4 Turn dough out onto a floured surface and knead until smooth and elastic (about 10 min). Shape into a ball and place in a well greased bowl, turning to grease top. Cover and let rise in a warm place (85 deg), free from drafts, 1 hour or until doubled in bulk. 4 Turn dough out onto a floured surface and knead until smooth and elastic (about 10 min). Shape into a ball and place in a well greased bowl, turning to grease top. Cover and let rise in a warm place (85 deg), free from drafts, 1 hour or until doubled in bulk. 5 Punch dough down; turn out onto a lightly floured surface and knead lightly; 3 to 4 times. Divide in half. 5 Punch dough down; turn out onto a lightly floured surface and knead lightly; 3 to 4 times. Divide in half. 6 Roll one portion of dough into a 14- X 7- inch rectangle. Roll up dough, starting at narrow edge, pressing firmly to eliminate all pockets; pinch ends to seal. Place dough seam side down in a well greased 9-X 5- X 3- inch loaf pan. Repeat with remaining dough. 6 Roll one portion of dough into a 14- X 7- inch rectangle. Roll up dough, starting at narrow edge, pressing firmly to eliminate all pockets; pinch ends to seal. Place dough seam side down in a well greased 9-X 5- X 3- inch loaf pan. Repeat with remaining dough. 7 Cover, let rise in draft free warm place 1 hour or until doubled in bulk. 7 Cover, let rise in draft free warm place 1 hour or until doubled in bulk. 8 Bake at 375°F for 45 to 50 min. or until loaves sound hollow when tapped. Remove from pans immediately; Butter top and let cool on wire racks. 8 Bake at 375°F for 45 to 50 min. or until loaves sound hollow when tapped. Remove from pans immediately; Butter top and let cool on wire racks. 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