"Everyone loves homemade white bread. If I had a nickel for every loaf of this bread I have made, I'd be rich." Carol Stevens
Yield: 2 loaves
- 1¼ cups water
- 1 cup milk
- 2 Tbsp vegetable oil
- 6½ cups bread flour
- 1 Tbsp salt
- 3 Tbsp sugar
- 2 packages (4½ tsp, ½oz, 14g) RED STAR Active Dry Yeast
- In large mixer bowl, combine 3 cups flour, yeast, sugar, and salt; mix well. Combine water, milk, and oil; heat to 120-130°F. Add to flour mixture. 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 in greased bowl, turning to grease top. Cover; let rise until dough tests ripe.
- Punch down dough. Divide into 2 parts. On lightly floured surface, roll or pat each half to 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 9 x 5- or 8 x 4-inch bread pans. Cover; let rise in warm place until indentation remains after lightly touching the side of the loaf. Bake at 400°F for 35 to 40 minutes until golden brown. Remove from pans; cool.
- You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use ½ tsp Instant yeast (or ¾ tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.