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Old-Fashioned White Bread

Click here to make Cinnamon Swirl Bread.

In a large mixing bowl combine 2 1/2 c. of the flour and the yeast. Set aside.

In a saucepan heat and stir milk, sugar, butter, and salt until warm (120° to 130°) and butter almost melts. Add to flour mixture. Beat with mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much remaining flour as you can.

Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). This can also be done with the dough hook on your mixer.

Place in a lightly greased bowl, and turn once to grease surface of the dough. Cover with a clean dish towel, and let rise in a warm place until it doubles in size (about 45 minutes).

Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Lightly grease two loaf pans. Shape each half of the dough into a loaf by gently pulling dough into a loaf shape, tucking edges underneath.

Place shaped dough in prepared loaf pans. Cover and let rise in a warm place until nearly double (30 to 40 minutes). Bake in 375° oven about 40 minutes or until bread makes a hollow sound when tapped on the top. (You may have to cover loosely with foil during the last 10 minutes of of baking to prevent overbrowning.) Remove from pans immediately. Cool on wire racks.