White Bread

White Bread
4½ cups warm water
2 Tbs. yeast
½ cup oil
¾ cup white sugar
2 Tbs. salt
6 Tbs. powdered milk
12 cups white flour

Mix warm water and yeast and then add the rest of ingredients. You can knead the bread for up to 20 minutes. The amount of flour needed depends on the type of flour, the temperature and humidity and  many other factors, so watch that the dough doesn’t get to dry. Place in greased bowl and oil top of bread. Raise to double in size. At this point you can punch down, oil top, and raise again. This takes longer but makes the bread smoother. Shape into four loaves and raise to top of loaf pan, then bake 30-45 minutes in preheated 350° oven. The bread is done when it is nicely browned and knocking on it makes a hollow sound. If it is done on the top but not the bottom, you can take it out of the pan and bake directly on the rack for a few minutes. You can also put the bread in the pans, let it rise to the top of the pans, and then bake it, if you are in a hurry.

Variations: To make raisin-cinnamon swirl bread, roll out the dough, and then sprinkle cinnamon sugar and raisins on the dough. Roll up, tuck under edges, and put in the pan. Make part of the batch into cinnamon rolls. Try substituting up to 1 cup wheat germ, whole wheat flour, dry rolled oats, or any other grain for some of the flour.

Comments

  1. If the bread is getting too dark on top, I've also found that you can cover it with foil after about 15 minutes of baking.

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