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White Bread #2
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This recipe makes 4 loaves
INGREDIENTS
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DIRECTIONS
2 cups (500 mL) 110°-115°F water
1 cup (250 mL) 110°-115°F milk
1/3 cup (75 mL) sugar
1 large egg
1/3 cup (75 mL) melted butter or oil
6+3/4 tsp Active Dry Yeast (or 3 pkg / 33 mL)
8 cups (2 L) bread flour
2 tsp (10 mL) salt
1. Grease four 9 x 5 x 2-inch (22.5 x 12.5 x 5 cm) loaf pans; set aside
2. In large bowl, dissolve 1 tsp (5 mL) sugar in warm water. Stir in Yeast; let stand for 10 minutes, or until foamy. Whisk in milk, sugar, egg and butter.
3. Add 3 cups (750 mL) flour and salt; mix until smooth. Add another 4+1/2 cups (1.125 L) flour. Stir briskly with wooden spoon until well mixed. If necessary, gradually add remaining 1/2 cup (125 mL) flour to make soft dough. On lightly floured surface, knead dough about 8 - 10 minutes, until smooth and elastic. Cover; let rest in warm place 10 minutes.
4. Punch dough down. Place on lightly floured surface and flatten with your hands to a square about 1inch (2.5 cm) thick. Cut into four equal pieces.
5. Take a piece of dough, starting with the end closest to you, tightly roll up jelly-roll style. Pinch seams and ends to seal. Place seam down, in loaf pan and repeat with remaining pieces. Cover and let rise in warm place until doubled in size - about 45 minutes.
6. Preheat oven to 400°F (200°C). Bake loaves 25 - 30 minutes, until lightly browned and bread sounds hollow when tapped. Remove from pans to wire rack to cool.
Note: If you prefer you can mix all the flour in with a wooden spoon, but the result will be an airy texture and a somewhat uneven top crust.
*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.