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Saturday, March 20, 2010


I decided I needed to make one more round of bread since I probably won't be able to bake anything for a while with my trip and the big move coming up. So I chose to do the white bread recipe out of my Better Homes and Gardens cookbook. It is different from the other bread I posted about, I think I like this one a little better but it takes a bit longer to make and uses up the milk so sometimes I don't want to do it.

White Bread

5 3/4 to 6 1/4 C flour
1 package active dry yeast
2 1/4 C milk or buttermilk
2 Tbsp sugar
1 Tbsp butter
1 1/2 tsp salt

1. In a large mixing bowl combine 2 1/2 C flour and the yeast, set aside. In a medium saucepan heat and stir milk, sugar, butter, and salt just until warm and butter almost melts. Add milk mixture to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (about 6-8 minutes). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease the surface of the dough. Cover; let rise in a warm place until double in size (45-60 minutes).

3. Punch dough down. Turn dough out onto a lightly floured surface; divide in half. Cover; let rest for 10 minutes. Meanwhile, grease bread pans or cookies sheets.

4. Shape each half by patting or rolling.

5. Place the shaped dough halves in the prepared pans, seams side down. Cover and let rise in a warm place until nearly double (about 30 minutes).

6. Preheat oven to 375. Bake for 35-40 minutes or until bread sounds hallow when lightly tapped (however, I find that 20 minutes is perfect for me).

Our favorite way of enjoying homemade bread is to toast it in the broiler with a chicken filling. To make the filling I mix boiled/shredded chicken, grated cheese, garlic salt, bell pepper, and mayo.

Oh yes, and a big thank you to Dill who played happily so I could bake!

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