My bread came out really thick, did it need more kneading or rising? Or is that how it is?
Homemade White Bread
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
More From Cooking Light
Amount per serving
- Calories: 162
- Calories from fat: 11%
- Fat: 1.9g
- Saturated fat: 0.4g
- Monounsaturated fat: 0.7g
- Polyunsaturated fat: 0.6g
- Protein: 4.9g
- Carbohydrate: 30.5g
- Fiber: 1.1g
- Cholesterol: 1mg
- Iron: 1.8mg
- Sodium: 219mg
- Calcium: 38mg
- 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
- 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.
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