Posted by: Deana | December 16, 2010

Crusty White Bread

I got this recipe from Rebecca; she sent me a link to it on allrecipes.com. Here’s the original recipe.  I’ve made this twice now, and we’ve really enjoyed it, especially with apple butter.  What’s great is that I can make three loaves of bread with one recipe, and have two in the freezer, at least for a short time 🙂

Crusty White Bread

  • 2 tablespoons active dry yeast
  • 1 tablespoon white sugar
  • 2 cups water
  • 1 cup milk
  • 2 tablespoons margarine, softened
  • 6 cups bread flour
  • 1 tablespoon salt

In a small mixing bowl, dissolve yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.

In a large mixing bowl, combine the yeast mixture with the milk, the butter or margarine, 4 cups of the flour and the salt; stir until well combined. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.

Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.

Preheat oven to 400 degrees F (200 degrees C).

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 9×5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.  My pans are smaller than this, so I make three smaller loaves.

Mist loaves with water and bake at 400 degrees F (200 degrees C) oven for 20 to 30 minutes or until the loaves are golden brown and the bottom of a loaf sounds hollow when tapped.

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