Serves: 5
Total Calories: 377
Grease one flowerpot and two 6 x 3 x 2-inch metal or foil loaf pans set aside.
Dissolve yeast and 1 teaspoon sugar in warm water. Let stand until foamy, 5 to 10 minutes.
Place flour, butter, 1/4 cup sugar, and salt in a food processor bowl fitted with the metal blade. Process 5 to 10 seconds until combined. Add yeast mixture and egg through the feed tube. Turn on processor and pour cold milk through feed tube continue processing 60 seconds. Remove dough from processor bowl and form into a smooth ball.
Place in a greased bowl, turning to coat all surfaces. Cover and let rise in a warm place, free from drafts, until doubled, about 1 to 1 1/2 hours. Punch down dough. Divide into three portions. Form each into a smooth ball. Place in flowerpot and pans. Cover and let rise until doubled, about 45 minutes.
Place on a baking sheet and bake in lower third of preheated 375° oven 15 to 18 minutes until browned. Remove from containers and cool on a wire rack.
Wrap securely to retain freshness. To give as a gift, return bread to flowerpot and wrap as desired.
High Altitude Adjustments: At 6,000 feet, use 1 package yeast. Rising times may vary.
This Rich White Bread recipe is from the Fresh-From-The-Oven Breads Cookbook. Download this Cookbook today.
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