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Basic White Bread
Basic White Bread
Yield: Makes 2 loaves
Ingredients:
2packages active dry yeast
2tablespoons sugar
2cups warm water (105° to 115°F)
6to 6-1/2 cups all-purpose flour, divided
1/2cup nonfat dry milk powder
2tablespoons shortening
2teaspoons salt
Preparation:
1.Combine yeast, sugar and water in large bowl. Let stand 5 minutes or until bubbly.2.Add 3 cups flour, milk powder, shortening and salt. Beat with electric mixer at low speed until blended. Increase speed to medium; beat 2 minutes. Stir in enough additional flour, about 3 cups to make soft dough. Turn out onto lightly floured surface. Knead about 10 minutes adding enough of remaining flour to make dough smooth and elastic.3.Shape dough into ball; place in large greased bowl. Turn dough over so that top is greased. Cover with towel; let rise in warm, draft-free place about 1 hour or until doubled in size.4.Punch down dough; knead on lightly floured surface 1 minute. Cover with towel; let rest 10 minutes.5.Grease 2 (8-1/2X4-1/2-inch) loaf pans; set aside. Divide dough in half. Roll out half of dough into 12X8-inch rectangle with lightly floured rolling pin. Starting with 1 short side, roll up dough jelly-roll style. Pinch seam and ends to seal. Place loaf, seam side down, in prepared pan, tucking ends under. Repeat with remaining dough.6.Cover and let rise in warm place 1 hour or until doubled in size.7.Preheat oven to 375°F. Bake 30 to 35 minutes or until loaves are golden brown and sound hollow when tapped. Immediately remove from pans; cool completely on wire racks.
Freezer White Bread:
Prepare and shape dough as directed in steps 1 through 5. Spray 2 sheets of plastic wrap with nonstick cooking spray. Cover dough with plastic wrap, greased side down. Freeze about 5 hours or until firm. Remove loaves from pans. Wrap frozen loaves securely in plastic wrap; place in labeled plastic freezer bags. Freeze up to 1 month. To bake loaves, unwrap and place in greased loaf pans. Cover with towel; let stand in warm place 4 to 5 hours or until loaves are thawed and doubled in bulk. Preheat oven to 375°F. Bake 40 to 45 minutes or until loaves are golden brown and sound hollow when tapped. Immediately remove from pans; cool completely on wire racks.Refrigerator White Bread:
Prepare and shape dough as directed in steps 1 through 5. Spray 2 sheets of plastic wrap with nonstick cooking spray. Cover dough with plastic wrap, greased side down. Refrigerate 3 to 24 hours. Dough should rise to top of pans during refrigeration. Remove loaves from refrigerator 20 minutes before baking. Preheat oven to 375°F. Remove plastic wrap. Bake 45 to 50 minutes or until loaves are golden brown and sound hollow when tapped. Immediately remove from pans; cool completely on wire racks.
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