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LOCATION: Recipes >> Breads Yeast >> White 12

Print this Recipe    White 12

makes 2 loaves

3 tablespoons sugar
2 teaspoons salt
1 package active dry yeast
5 1/2 to 6 1/2 cups all-purpose flour
2 cups milk
butter or margarine

In a large bowl, combine sugar, salt, yeast and 2 cups flour. In
2 quart saucepan over low heat, heat milk and 3 tablespoons butter
until warm. With mixer at low speed, gradually beat liquid into
dry ingredients, until just blended. Increase speed to medium. Beat
2 minutes, occasionally scraping bowl. Beat in 3/4 cup flour or
enough to make a thick batter. Continue beating 2 minutes, scraping
bowl often. With spoon, stir in enough flour (about 3 cups) to make
a soft dough.

On floured surface, knead dough until elastic,about 10 minutes.
Shape into ball. Turn over in greased bowl to grease top. Cover,
let rise until doubled, about 1 hour. Punch down dough by pushing
fist into center and pulling in edges. Transfer to a lightly floured
surface. Cut in half. Cover with bowl. Let dough rest 15 minutes.

Grease two 9 x 5" loaf pans. Roll each dough half into 12 x 8"
rectangle. Shape into loaf, starting at narrow end, roll dough up
tightly and pinch the edge with your fingers to seal. Seal ends by
pressing with the sides of your hands. Fold under.

Place seam side down in loaf pan. Cover with a towel. Let dough
rise in a warm place, away from draft, one hour or until doubled.
Preheat oven to 400F. If desired, brush loaves with 2 tablespoons
melted butter. Bake 25-30 minutes until loaves test done. They
should sound hollow when you thump it. Remove from pans and cool.


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