Preparation:
For Best Results
DISSOLVE 1 teaspoon sugar in 1/2 cup warm water in large bowl. Sprinkle in
yeast. Let stand 10 minutes, then stir well.
HEAT milk to lukewarm. Stir in butter, 2 tablespoon sugar, salt and 1/2 cup
warm water. Add milk mixture and 2 cups white flour to dissolved yeast
mixture. Beat with wooden spoon or electric mixer until smooth and elastic.
STIR IN 2 1/2 cups of remaining flour gradually. If necessary, add more
flour
to make a soft dough which leaves sides of bowl. Turn out on floured board.
Round up into a ball.
KNEAD dough, adding more flour as necessary, until dough is smooth, elastic
and no longer sticky (about 10 minutes).
PLACE in lightly greased bowl. Turn dough to grease top. Cover with greased
waxed paper and tea towel.
LET RISE in warm place (75°-85°F/24°-29°C) until doubled (45 - 60 minutes).
PUNCH DOWN Turn out onto lightly floured board and divide into 2 equal
portions. Cover and let rest for 10 minutes.
SHAPE each portion into a loaf. Place seam side down in 2 greased 8 1/2" x 4
1/2" x 2 3/4" (1.5 L) loaf pans. Cover with tea towel.
LET RISE in warm place until dough rises 1 1/2" (3 cm) above top of pan in
center and corners are filled (45 to 60 minutes).
BAKE at 400°F/200°C on lower oven rack for 25 to 30 minutes. Remove from
pans
immediately. Brush top crust with butter if a soft crust is desired. Cool on
wire racks.
Quick Note: This recipe makes 2 loaves. For 4 loaves, simply double all of
your ingredients.
Don't let the name fool you. There is nothing basic about this white bread
recipe. As for the taste, you'll enjoy it as much, if not more than, the
smell
of this delicious bread baking in your oven. It's been a favorite for over
70
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