White Bread
Source of Recipe
unknown
List of Ingredients
2 pkgs yeast
1/2 cup warm water
2 cups warm milk
2 tbs sugar
1 tsp salt
6-8 cups of flour
Recipe
In a bowl mix warm water (110 degrees F), Sugar, Salt, and Yeast. Allow to set
for 10 minutes.
Add warm milk (100 degrees F) and 2 cups of flour to yeast mixture. Use egg
beater to mix well. After the mixture is smooth, add 4 cups of flour mixing
into a stiff dough. Add a little more flour if dough feels wet.
Take dough out of bowl and place on table covered with 1/2 cup of flour. Knead
bread by pressing down and away from oneself then turning the stretched dough
back upon itself. Sprinkle with more flour if dough sticks to table or hands.
Continue the kneading process for 5-10 minutes until dough feels elastic.
Place kneaded dough into large well oiled bowl. Remember it will double in
size. Cover the dough with a damp cloth. Place in a warm place (oven with just
the oven light turned on.) Let dough raise for 1 1/2 hours.
Punch down the dough. Separate the dough into two equal balls. Let it rest for
ten minutes.
Using a rolling pin roll out the balls into rectangles 6-10 inches. Roll up the
rectangles into jelly roll shapes. Place the two jelly rolls into greased and
floured bread pans. Cover the pans with damp cloth. Allow the loaves to raise
for two hours in a warm place (oven with just the oven light turned on)
Remove cloth from the top of loaves and set over for 375 degrees F. Bake for 45
minutes or until golden brown and the loaves sound hollow when tapped.
Remove bread pans from oven. Cool on cooling rack for 5 minutes. Remove bread
from pans and allow to cool to the touch.
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