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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This basic recipe can take on a life of its own. Many bread variations are possible from these easy first steps. Modified from . Ingredients:
6 to 6-1/2 cups all-purpose flour |
3 t sugar |
2 envelopes active dry yeast |
2 t salt |
1 1/2 cups water |
1/2 cup milk |
2 t butter |
Directions:
1. Combine water, milk and butter; heat until warm (100℉ to 110℉). Add sugar and yeast; let stand 5 minutes. Add 2 1/2 cups flour and salt; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally.
2. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
3. Place kneaded dough in greased bowl, turning to grease top. Cover, let rise in warm, draft-free place until doubled in size, about 1 to 1 1/2 hours.
4. Punch dough down. Transfer dough to a lightly floured surface. Divide dough in half. Knead lightly a few times.
5. Roll each half into a 12 x 7-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down in greased 8 1/2 x 4 1/2 inch loaf pan.
6. Cover; let rise in warm, draft-free place until doubled in size, about 1 to 1 1/2 hours.
7. Bake at 400℉ for 30 minutes or until thermometer registers 190℉ to 200℉ in center of bread. If a thermometer is not available, bread is done when well browned and sounds hollow when top of loaf is tapped lightly with finger tip.
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