Homemade White Bread

By Rachelle

Ingredients

• 1 Pkg Dry Yeast
• (about 2 1/4 tsp)
• 1 Tbsp Sugar
• 1 2/3 C warm Milk,
• (100º to 110º)
• 2 Tbsp Butter,
• melted
• 4 3/4 C Flour
• 1 1/2 tsp Salt
• Cooking Spray

Preparation

Step 1

Bake 350º 45 minutes
Dissolve yeast and sugar in warm
milk in a large bowl; let stand
5 minutes. Stir in butter.
Add 4 1/4 cups flour and salt to
yeast mixture; stir until
blended. Turn dough out onto
floured board.
Knead until smooth and elastic
(about 10 min); add enough of
remaining flour, 1 tablespoon
at a time, to prevent dough from
sticking to hands
(dough will feel tacky).
Place dough in a large bowl
coated with cooking spray,
turn to coat all dough.
Cover and let rise in a warm
draft free place (85º) 1 hour
or until doubled in size.
Punch dough down; let rest
5 minutes. Roll into a 14 X 7
rectangle on a floured board.
Roll up rectangle tightly,
starting with short edge,
pressing firmly to eliminate
air pockets. Pinch seam and ends
to seal. Place roll seam side down
in a 9 x 5" loaf pan coated with
cooking spray. Cover and let rise
1 hour or until doubled in size.
Uncover dough and bake 45 minutes
or until brown and bottom sounds
hollow when tapped. Remove from pan,
and cool on wire rack.

**Cooking Light January 1999**