Serves: 36
Total Calories: 76
1. In large bowl, combine 2 cups flour, sugar, salt and yeast mix well. In small saucepan, heat water and oil until very warm (120 to 130°F.). Add warm liquid to flour mixture blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in an additional 2 1/2 to 3 cups flour until dough pulls cleanly away from sides of bowl.
2. On floured surface, knead in 1/2 to 1 cup flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 45 to 60 minutes.
3. Grease two 8x4 or 9x5-inch loaf pans. Punch down dough several times to remove all air bubbles. Divide dough in half shape into loaves. Place in greased pans. Cover let rise in warm place until dough fills pans and tops of loaves are about 1 inch above pan edges, 30 to 35 minutes.
4. Heat oven to 375°F. Uncover dough. Bake 40 to 50 minutes or until loaves sound hollow when lightly tapped. Immediately remove from pans place on wire racks. Brush with melted margarine. Cool 1 hour or until completely cooled.
High Altitude (above 3500 feet): No change.
Nutrition Information Per Serving: Serving Size: 1 Slice * Calories: 90 * Calories from Fat: 20 * % Daily Value: Total Fat: 2 g 3% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 125 mg 5% * Total Carbohydrate: 17 g 6% * Dietary Fiber: 1 g 3% * Sugars: 1 g * Protein: 2 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 6% * Dietary Exchanges: 1 Starch or 1 Carbohydrate
See Cook's Note: Yeast Tip, Cook's Note: Yeast Breads, and Cook's Note: Yeast: The Proof is in the Bubbles
Variations
Breadsticks: After first rise time, punch down dough. Divide dough in half. Cut each half into 32 pieces shape each into 8-inch-long breadstick. Place on greased cookie sheets. Brush with beaten egg white sprinkle with sesame seed. Cover let rise in warm place about 30 minutes or until doubled in size. Bake at 400°F. for about 14 minutes. Yield: 64 breadsticks
Butter-Topped Mini-Loaves: After first rise time, punch down dough. Divide dough into 12 equal pieces. Shape each piece into a 7-inch oblong loaf taper ends. Place loaves 3 inches apart on greased cookie sheets. Cover let rise in warm place until doubled in size, about 45 minutes. Make 1/4-inch-deep slit down center of each loaf. Drizzle each with 1 teaspoon melted butter. If desired, sprinkle with sesame seed or poppy seed. Bake at 375°F. for 20 to 25 minutes or until loaves sound hollow when lightly tapped.
Yield: 12 mini-loaves
Cinnamon Swirl Bread: After first rise time, punch down dough. Divide dough in half. Shape each half into 14x7-inch rectangle. Brush with melted margarine or butter. Sprinkle each with mixture of 1/4 cup sugar and 1 teaspoon cinnamon. Starting with 7-inch side, roll up. Seal edges place seam side down in greased loaf pans. Let rise and bake as directed above.
Hamburger Buns: After first rise time, punch down dough. Divide dough in half shape each half into eight 2-inch balls. If desired, flatten slightly. Place on greased cookie sheets. Cover let rise in warm place about 30 minutes. Bake at 400°F. for about 15 minutes. Yield: 16 buns
Raisin Bread: Add 1/2 teaspoon cinnamon with the salt and stir in 1 cup raisins after beating step. Continue as directed above.
This Delicious White Bread recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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