Old Fashioned White Bread
|Milk||550 Milliliter (2 1/4 cups)|
|Butter/Margarine||3 Tablespoon (45 ml)|
|All purpose flour||3 Cup (48 tbs) (750 ml)|
|Active dry yeast||14 Gram|
|Sugar||2 Tablespoon (30 ml)|
|Salt||2 Teaspoon (10 ml)|
|All purpose flour||800 Milliliter (3 1/4 cups)|
Heat milk and butter to 120°F (48°C).
In large mixer bowl, combine 3 cups (750 ml) flour, yeast, sugar, salt, and warmed mixture.
Mix with doughmaker at recommended speed for 3 minutes. (It may be necessary to scrape sides of bowl with rubber spatula and rotate bowl slightly by hand.) Add 2 3/4 cups (700 ml) flour and continue kneading for 3 minutes.
If dough is sticky, knead in enough of remaining 1/2 cup (125 ml) flour to form a stiff dough.
Put dough into greased bowl, turning once to grease top.
Cover and let rise in warm place until doubled (about 1 hour).
Punch down and divide into two equal portions.
Shape each portion into a smooth ball, cover, and let rest for 10 minutes.
Shape into loaves and put into 2 greased 9 1/4x5 1/4x2 3/4-inch (23x13x8 cm) loaf pans.
Cover and let rise in warm place until doubled (45 to 60 minutes).
Bake in preheated 375°F (190°C) oven for 10 minutes.
Reduce heat to 350°F (180°C) and continue to bake for 30 to 35 minutes.
Remove from pans and cool on rack.