White Bread

I always thought making white bread would be super hard, but its not :) I found this recipe in the Better Homes & Gardens Cookbook. My husband made it and it was so good, he helped me make it again!!!

5 ¾ to 6 ¼ C all-purpose flour
1 package active dry yeast
2 ¼ C milk or buttermilk
2 Tablespoons sugar
1 Tablespoon butter, margarine, or shortening
1 ½ teaspoon salt

1. Combine 2 ½ C flour & yeast; set aside. In a medium saucepan heat and stir milk, sugar, butter & salt just until warm (120 F – 130 F) and butter almost melts. Add milk mixture to flour mixture. Beat with an electric mixer on low to medium for 30 sec. scraping sides of bowl constantly. Beat on high for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 min. total) Shape dough into a ball. Place in a lightly greased bowl, turning once to great surface of dough. Cover; let rise in a warm place until double in size (45-60 min.)
3. Punch dough down. Turn dough out onto lightly floured surface; divide in half. Cover; let rest 10 minutes. Meanwhile lightly grease two 8x4x2 inch loaf pans.
4. Shape dough halves into loaves by patting or rolling. To shape by patting, gently pat and pinch, tucking edges underneath. To shape by rolling, on a lightly floured surface roll each dough half into a 12x8 inch rectangle. Roll up each rectangle, staring form a short size. Seal seams with your fingertips.
5. Place shaped dough halves in pans. Cover and let rise in a warm place until dearly double in size (30-40 min.).
6. Bake in a 375 degree oven about 40 min. or until bread sounds hollow when lightly tapped. Immediately remove from pans. Cool on wire racks.

Hillary B.