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Basic White Bread

Source of Recipe

Better Homes & Gardens Bread Cookbook


List of Ingredients

1 Pkg. Dry Yeast
1 ½ Tablespoons Sugar
1 Cup Warm Milk (105 to 115 Degrees)
1 ½ Teaspoons Salt
1 Tablespoon Butter, softened)
3 Cups Bread Flour
Butter, melted



Recipe

Dissolve yeast in warm milk; stir well. Let stand at room temperature 5 minutes, or until bubbly.

Combine yeast mixture, sugar, salt, butter and flour in a large mixing bowl. Beat at low speed of electric mixer until smooth.

Turn dough out onto a lightly floured surface and knead 8 minutes or until smooth and elastic. Place dough in an oiled bowl, turning to oil top. Cover with a tea towel and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size.

Punch dough down. Turn out onto a floured surface; let rest 10 minutes.

Preheat oven to 350 degrees. Oil a 2½ x3½ x7½-inch loaf pan.

Roll dough into 6x10-inch rectangle. Roll dough beginning at narrow side; press firmly to eliminate air pockets. Pinch edges to seal. Place dough, seam side down, in prepared pan.

Cover and let rise 1 hour or until doubled in bulk.

Bake 30 to 40 minutes, or until loaf sounds hollow when tapped.

Remove bread from pan immediately; cool on wire rack. Brush with melted butter.

YIELD: 1 loaf