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5 - 5 1/2 c. all purpose flour, divided
3 tbsp. sugar
2 1/2 tsp. salt
1 pkg. dry yeast
1 tbsp. vegetable oil (for greasing bowl)
1 1/2 c. milk
1/2 c. water
3 tbsp. butter

Combine 2 cups flour, sugar, salt and yeast in a large mixing bowl. Stir well. Combine milk, water and butter in a saucepan and heat over low heat until butter melts, stirring occasionally. Cool to 120 to 130 degrees.

Gradually add liquid mixture to flour mixture, beating well at high speed with electric mixer. Beat an additional 2 minutes at high speed. Gradually add 3/4 cup flour, beating well. Gradually stir in enough remaining flour to make a soft dough.

Turn dough out onto a floured surface and knead until smooth and elastic, about 10 minutes. Shape into a ball and place in a well greased bowl, turning to grease top. Cover and let rise in a warm place, 95 degrees, free from drafts for 1 hour, or until doubled in bulk.

Punch dough down, turn out onto a lightly floured surface and knead lightly 4 to 5 times. Divide dough in half.

To shape a perfect loaf of bread, roll dough into a large rectangle 14"x7". Roll dough, jelly roll fashion, starting at narrow edge, pressing firmly to eliminate air bubbles. Pinch ends and seam to seal. Place dough, seam side down, in a well greased 9"x5"x3" loaf pan.

Repeat procedure with remaining portion of dough.

Cover and let rise in a warm place, 85 degrees, free from drafts for 1 hour or until doubled in bulk.

Bake at 375 degrees for 35 to 45 minutes or until loaves sound hollow when tapped. Remove bread from pans immediately and brush tops of loaves with melted butter. Cool on wire racks. Yield: 2 loaves.

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