A recipe by magsandlou.blogspot.com
Homemade White Bread
- 2 packages active dry yeast
- 3 T granulated sugar
- 2 1/2 C warm water (110 degrees F / 45 degrees C)
- 3 T butter (softened)
- 1 T salt
- 6 1/2 C all-purpose flour (or Bread Flour)
*Most recipes recommend bread flour however I did not have any on hand and I read all-purpose would work okay. Next time I will plan ahead and buy bread flour to see if there is a difference.
- In a large bowl, dissolve yeast and sugar in warm water. Stir in butter, salt and two cups of the flour. (Transfer to a stand mixer at this point if you have one and use your dough hook) Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
- Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.