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Tuesday, March 26, 2013

Basic White Bread

Yield: 2 - 8" or 9" loaf pans

This is a basic white bread that is easy to make and melts in your mouth. It has a pillowy soft texture with a somewhat creamy flavor. Perfect for sandwiches or served with your meal.


  • 5 cups high gluten flour
  • 2 tablespoons active dry yeast
  • 2 cups hot water
  • 1/2 cup instant dry milk powder
  • 8 tablespoons vegetable oil
  • 3 tablespoons sugar
  • 1 tablespoon salt
  • Soft butter (not melted) to coat pans and tops of loaves during pan rise.

In a large mixing bowl, mix yeast and hot water.
Let set 15 minutes until yeast water is foamy.
Stir in dry milk powder, salt, sugar, and oil.
Add flour a cup at a time, combining completely until all the flour has been added.
Knead for 10 minutes.
Grease a large bowl and allow dough to rise until doubled in size (1 hour)
Punch dough down and let rest 15 minutes.
Cut into 2 equal pieces and shape into a loaf.
Place in loaf pans that have been greased with butter.
Rub the top of each loaf with more soft butter.
Let rise in warm place until doubled in size (about 30 minutes)
Bake in a preheated 375 degree F oven 20 minutes or until golden brown and hollow when tapped.
Let cool on wire racks.


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