White Bread

(Let me just say before I start this, YEAST IS AMAZING!)  This is a great recipe for hand making white bread.  It is pretty much fool-proof and has a great texture.  For a fun twist, you can also add a layer of a simple cinnamon sugar mixture (40:60 ratio) after it is rolled out for a tasty cinnamon swirl bread.  Enjoy!

  • 3 cups bread flour (or all-purpose works too)
  • 1.5 tbsp. sugar
  • 1 envelope Fleishman’s RapidRise® yeast
  • 1 tsp. salt
  • 3/4 cups water
  • 1/4 milk
  • 1 tbsp. butter

In an electric mixer bowl, combine 1 cup sifted flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120-130 degrees; about 45 seconds in the microwave) and stir into the flour mixture. Beat two minutes on medium, scraping the sides of the bowl occasionally. Stir in enough of the remaining flour (about 1.5 cups) to make a soft, but still slightly sticky, dough. Knead on a lightly floured surface (marble is ideal) for about 8-10, until gluten has developed and the bread is smooth and elastic. Cover and let rest for 10 minutes. Roll dough into a 12×7 inch rectangle, roll up tightly as for a jelly roll. Pinch seams and ends to seal. Place seam side down in a greased 8.5×4.5 inch loaf pan. Loosely cover and let rise in a warm, draft-free place until doubled in size (about 45 minutes). Bake at 400 degrees for 25-30 minutes or until done. Remove from pan and let cool on a wire rack and…VOILA!  Makes 1 (very tasty) loaf.


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