White Milk Bread
|Sugar||1⁄4 Cup (4 tbs)|
|Active dry yeast||2|
|All purpose flour||8 1⁄2 Cup (136 tbs)|
|Milk||2 3⁄4 Cup (44 tbs)|
1. In large bowl, combine sugar, salt, yeast, and 3 cups flour. In 2-quart saucepan over low heat, heat milk and 4 tablespoons butter or margarine until very warm (120° to 130°F.). Butter or margarine does not need to melt.
2. With mixer at low speed, gradually beat liquid into dry ingredients just until blended. Increase speed to medium; beat 2 minutes. Beat in 1 1/4 cups flour to make a thick batter; continue beating 2 minutes, scraping bowl often. With wooden spoon, stir in 4 cups flour.
3. Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about 1/4 cup) while kneading. Shape dough into ball; place in greased large bowl, turning dough to grease top. Cover; let rise in warm place (80° to 85°F.) until doubled, about 1 hour.
4. Punch down dough. Turn dough onto lightly floured surface; cut in half; cover and let rest 15 minutes. Grease two 9" by 5" loaf pans.
5. Shape each half of dough into loaf; place, seam side down, in loaf pan. Cover; let rise in warm place until doubled, about 1 hour.
6. Preheat oven to 400°F. If desired, brush loaves with 2 tablespoons melted butter or margarine. Bake loaves 30 to 35 minutes, until golden and loaves test done. Remove loaves from pans; cool on wire racks.