I love baking bread.
It was one of the many things that intimidated me, as far as cooking, when I first got married.
Over the years, I have slowly gotten past my intimidations, and have been baking my own bread for dinner quite often, now, for a couple of years.
I have 4-5 go-to recipes, depending on what else is for dinner, and this one is pretty close to making that list.
Homemade White Bread
from Cooking Light via My Recipes
- 1 package dry yeast (about 2 1/4 teaspoons)
- 1 tablespoon sugar
- 1 2/3 cups warm fat-free milk (100° to 110°)
- 2 tablespoons butter or stick margarine, melted
- 4 3/4 cups all-purpose flour, divided
- 1 1/2 teaspoons salt
- Cooking spray
- Dissolve yeast and sugar in warm milk in a large bowl; let stand 5 minutes. Stir in butter. Lightly spoon flour into dry measuring cups; level with a knife. Add 4 1/4 cups flour and salt to yeast mixture; stir until blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
- Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. Punch dough down; let rest 5 minutes. Roll into a 14 x 7-inch rectangle on a floured surface. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in a 9 x 5-inch loaf pan coated with cooking spray. Cover and let rise 1 hour or until doubled in size.
- Preheat oven to 350°.
- Uncover dough. Bake at 350° for 45 minutes or until loaf is browned on the bottom and sounds hollow when tapped. Remove loaf from pan, and cool on a wire rack.