White Bread

submitted by Barb Duhrkoop
country of origin: USA

Ingredients
2 Tbsp dry yeast
2 Tbsp sugar
2 tsp salt
1/4 cup warm water
2 cups milk 6 cups unbleached bread flour
2 Tbsp oil

Directions
Scald milk and cool to about 110 ̊F (45 ̊C), touchable but still hot. Dissolve first 3 ingredients in the 1/4 cup warm water, then add milk and oil. Sift and stir in 1 cup of flour at a time until it gets stiff so you can turn it out onto a floured surface to knead in the rest of the flour. Knead about 10 minutes. Place dough in a large, greased bowl (turn to grease the top of the dough as well) and cover with a damp cloth. Let it rise in a warm place until double in size (about 45-60 minutes). Punch it down and let it rise again until double. Punch it down and divide it into balls for loaves (number of loaves depends on pan size). Shape into loaves and place in greased loaf pans. Cover and let them rise until top is almost at the top of the pan. Bake at 400 ̊F. When light brown on top (about 35 minutes) remove from oven and turn them out of the pans onto wire cooling racks, cool for 10-15 minutes before cutting or storing.

• preparation time: 3 hours
• makes: 2-3 loaves