Email to Beth Hayes      

Beginner's (Top-Choice) White Bread

Source of Recipe

Fleischmann’s Yeast’s


Recipe Introduction

Arguably Fleischmann’s Yeast’s Best Recipe for a Loaf of Bread A Short List of Ingredients which Marry in Perfect Harmony Excellent Introductory Recipe for New or Young Bakers Makes Two Loaves

List of Ingredients



5-1/2 to 6 cups all-purpose flour
3 tablespoons sugar
2 packages Fleischmann's RapidRise Yeast
2 teaspoons salt
1-1/2 cups water
1/2 cup milk
2 tablespoons butter or margarine




Recipe

In large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120° to 130°F); stir into dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in 1 cup flour; beat at high speed for 2 minutes, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough in half. Roll each half to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in greased 8-1/2 x 4-1/2 inch loaf pans. Cover; let rise in warm, draft free place until doubled in size, about 45 minutes.

Bake at 400°F for 25 to 30 minutes or until done. Remove from pans; cool on wire rack.

To Make Whole Wheat Bread: Substitute 2 cups whole wheat flour for part of all-purpose flour.