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BASIC WHITE BREAD Recipe

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This recipe for BASIC WHITE BREAD, by , is from The Todd Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Ro Todd

Category:
Category:

Ingredients:  
Ingredients:  
5 TO 6 CUPS UNSIFTED FLOUR
2 TBSP. ACTIVE DRY YEAST (A BIT LESS IF USING RAPID RISE)
3 TBSP. SUGAR
2 TSP. SALT
2 CUPS WATER OR MILK
CUP BUTTER OR OIL

THIS DOUGH CAN BE USED FOR LOAVES, ROLLS, SWEET ROLLS, KOLACHES; BASICALLY ANYTHING THAT IS MADE WITH BREAD DOUGH. A BASIC ROLL DOUGH FOLLOWS, WHICH IS A BIT HEAVIER.

Directions:
Directions:
IN LARGE MIXING BOWL, COMBINE 2 CUPS FLOUR, DRY YEAST, SUGAR AND SALT. IN SAUCEPAN, HEAT LIQUID TO SIMMER. ADD BUTTER AND LET IT MELT. THIS ALLOWS THE LIQUID TO COOL MORE QUICKLY. WHEN TEMPERATURE IS DOWN TO 108 TO 112 DEGREES, ADD TO DRY INGREDIENTS AND MIX THOROUGHLY USING A WHISK OR ELECTRIC MIXER. COVER WITH A PAPER TOWEL AND LET STAND FOR ABOUT 10 MINUTES OR UNTIL IT IS SPONGY IN APPEARANCE. BEGIN ADDING FLOUR, A QUARTER CUP AT A TIME, USING A WOODEN SPOON TO STIR. WHEN DOUGH IS DIFFICULT TO STIR, TURN OUT ONTO A WELL FLOURED BOARD AND KNEAD UNTIL DOUGH IS SMOOTH AND NO LONGER STICKY. PUT ABOUT 1 TBSP OIL IN MIXING BOWL. PLACE DOUGH TOPSIDE DOWN, SPIN THE BALL TO COAT WITH OIL AND TURN OVER. COVER AND LET RISE UNTIL DOUBLED. BAKE LOAVES FOR 40 TO 50 MINUTES OR UNTIL IT SOUNDS HOLLOW WHEN TAPPED ON THE TOP. REMOVE FROM PANS AND APPLY BUTTER OR MARGARINE TO THE TOP.

 

 

 

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