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Homemade White Bread

Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Yield 1 loaf, 16 servings (serving size: 1 slice)

Ingredients

  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1 tablespoon sugar
  • 1 2/3 cups warm fat-free milk (100° to 110°)
  • 2 tablespoons butter or stick margarine, melted
  • 4 3/4 cups all-purpose flour, divided
  • 1 1/2 teaspoons salt
  • Cooking spray

Nutrition Information

  • calories 162
  • caloriesfromfat 11 %
  • fat 1.9 g
  • satfat 0.4 g
  • monofat 0.7 g
  • polyfat 0.6 g
  • protein 4.9 g
  • carbohydrate 30.5 g
  • fiber 1.1 g
  • cholesterol 1 mg
  • iron 1.8 mg
  • sodium 219 mg
  • calcium 38 mg

How to Make It

  1. Dissolve yeast and sugar in warm milk in a large bowl; let stand 5 minutes. Stir in butter. Lightly spoon flour into dry measuring cups; level with a knife. Add 4 1/4 cups flour and salt to yeast mixture; stir until blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

    Making Yeast Bread
  2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. Punch dough down; let rest 5 minutes. Roll into a 14 x 7-inch rectangle on a floured surface. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in a 9 x 5-inch loaf pan coated with cooking spray. Cover and let rise 1 hour or until doubled in size.

  3. Preheat oven to 350°.

  4. Uncover dough. Bake at 350° for 45 minutes or until loaf is browned on the bottom and sounds hollow when tapped. Remove loaf from pan, and cool on a wire rack.