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Cook'n with Betty Crocker 
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White Bread |
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Serves: 2 Print this Recipe2 packages yeast active dry 1 cup water warm (110° to 115°F) 1 cup milk 1/2 cup sugar 1 1/2 teaspoons salt 1/4 cup butter or margarine 2 eggs 6 cups flour Dissolve yeast in warm water. Heat milk, sugar, salt, and butter or margarine until butter or margarine is melted. Add yeast and eggs; beat well. Stir in flour to make a soft dough. Knead 5 to 10 minutes; do not add any more flour than absolutely needed. Dough should feel smooth, soft, and elastic. Place dough in a greased bowl. Cover with greased waxed paper or damp towel and let rise until double in bulk, about 45 minutes to 1 hour. Punch down dough; let rise once more. Punch down dough; shape into loaves and place in 2 greased 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pans. Cover with greased waxed paper and let rise until almost double in bulk. Remove waxed paper and bake bread in a preheated 425° F oven for 10 minutes. Lower heat to 350° F; bake for 35 to 45 minutes. If bread should brown too quickly, lightly cover with aluminum foil for remainder of baking time. White Bread comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Buttermilk Biscuits Buttery Dinner Rolls Corn Bread Danish Kringle (Danish Coffee Cake) Doughnuts Fløtelapper (Norwegian Pancakes) Hvetebrød (Cardamom Braid) Limpa (Swedish Rye Bread) Mother's Cornmeal Griddle Cakes Old-Fashioned Buckwheat Cakes Poteter Lefse (Flat Potato Bread) Ricotta Pancakes White Bread |
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