Basic White Bread
Added to 1 cookbook
This recipe has been viewed 3552 times
Learn the art of baking the softest , simplest and best white breads at home with this easy white bread recipe.
2 cups warm water2 packages fleischmann's active dry yeast2 tbsp sugar1 tbsp salt1/4 cup oil6 to 6 1/2 cups hodgson mill best for bread flour, divided
- Put water in a large bowl. add yeast; stir to dissolve. let stand 5 to 10 minutes, or until foamy. add sugar, salt and oil; stir to mix. add 5 cups of the flour; mix well. by hand, work in enough of remaining flour to make a soft dough. turn out onto lightly floured surface and knead 6 to 8 minutes, or until smooth and elastic.
- Place dough in large oiled bowl and turn to coat. cover bowl with a clean towel. let rise in a warm, draft-free place about one hour, or until doubled in bulk. punch dough down. divide dough into two equal pieces and form each piece into a loaf. place in greased 9x5x3-inch loaf pans. cover and let rise about 45 minutes, or until nearly doubled.
- Bake on lower shelf of a preheated 400-degree oven about 35 minutes, or until top is golden brown and bread sounds hollow when lightly tapped. remove from pans immediately; let cool on wire rack.
- Note: you could add 1 tablespoon of any dried herb or herb mixture to this dough to make an herb-flavored loaf.
This recipe was contributed by kanchan_c on 13 Dec 2000
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