This recipe makes two loaves of white bread. I like to make it on a day that we are having crockpot roast beef of beef stew so we have warm bread to eat with dinner.
- Stand mixer with dough hook
- Liquid measure
- Mixing bowls
- Measuring cups and spoons
- Bread knife
- 1 cup warm water 110 degrees
- 1 cup warm milk 110 degrees
- 1 1/2 teaspoon salt
- 1/3 cup sugar
- 1/4 cup vegetable oil
- 1 1/2 tablespoons active dry yeast 2 envelopes
- 6 cups bread flour
- In a large bowl, dissolve the sugar in warm water, then stir in yeast. Allow to proof until yeast resembles a creamy foam.
- Stir in the warm milk, salt and oil into the yeast mixture.
- Using the dough hook on a mixer or with a wooden spoon by hand, mix in flour, one cup at a time. Knead until smooth.
- Place dough in well oiled bowl; turn to coat top. Cover with a clean towel and let rise about 1 hour.
- Punch dough down, knead a few times. Divide dough in half.
- Shape into loaves and place into 2 greased 9×5-inch loaf pans. Cover and allow to rise 30 minutes or until dough has risen about 1″ above pans.
- Bake at 350 degrees F for 30 minutes. Remove from pans immediately and place on cooling racks. Brush the top of the loaves with a little melted butter right after you take them out of the pans so that the crust stays nice and soft.
- For sandwich bread, let the loaves cool completely before slicing with a bread knife.
- This bread is best for sandwiches on the first day. Use for toast, grilled cheese, bread pudding, homemade croutons, or French toast on day 2 or 3.
- Be sure that your dough is allowed to rest, covered, in a draft free area where it can sit undisturbed.
Serving: 1slice | Calories: 180cal | Carbohydrates: 31g | Protein: 5g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 181mg | Potassium: 56mg | Fiber: 1g | Sugar: 4g | Vitamin A: 20IU | Calcium: 19mg | Iron: 1mg