Homemade White Bread

Homemade White Bread Recipe
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia

Yield:

1 loaf, 16 servings (serving size: 1 slice)

Recipe from

Nutritional 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

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

Preparation

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).

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.

Preheat oven to 350°.

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.

Note:

January 1999
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