Difference between revisions of "White bread"
Jump to navigation
Jump to search
m |
m |
||
| Line 4: | Line 4: | ||
1 envelope active dry yeast (1 tsp) | 1 envelope active dry yeast (1 tsp) | ||
| − | 1 tablespoon sugar | + | <br />1 tablespoon sugar |
| − | 1 teaspoon salt | + | <br />1 teaspoon salt |
| − | 3 | + | <br />3¼ cups all purpose flour |
| − | 1 tablespoon butter | + | <br />1 tablespoon butter |
| − | + | <br />¾ cup very warm water | |
| − | + | <br />½ cup scalded, then cooled, milk | |
===Directions=== | ===Directions=== | ||
Revision as of 11:01, 7 September 2006
Contents
Ingredients
Add to bread machine bowl in this order:
1 envelope active dry yeast (1 tsp)
1 tablespoon sugar
1 teaspoon salt
3¼ cups all purpose flour
1 tablespoon butter
¾ cup very warm water
½ cup scalded, then cooled, milk
Directions
- Set machine on manual and white bread and run. After second cycle remove dough to a floured surface.
- Press out into 18x9 inch rectangle. Roll up from short side, jelly roll fashion. Press each end to seal; fold under loaf. Place loaf in greased 9x5x3-inch loaf pan.
- Brush loaf with melted butter. Cover, let rise in warm place until it doubles, about an hour.
- Bake in 400 degree oven for 40 minutes.
- After about 30 minutes brush with more butter.
- Loaf is done when it sounds hollow when tapped. Remove from oven and brush with more butter. Remove from pan and cool on rack.
