Delicious White Bread
3 tablespoons sugar
2 teaspoons salt
2 packages active dry yeast
2 cups water
OR 1/4 cup All-Vegetable Shortening
1 tablespoon butter, melted
COMBINE 2 cups flour, sugar, salt and yeast; mix well. Heat water and oil in small saucepan until very warm (120° to 130°F). Add warm liquid to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in additional 2 1/2 to 3 cups flour until dough pulls cleanly away from sides of bowl.
KNEAD in 1/2 to 1 cup flour on floured surface until dough is smooth and elastic, about 5 minutes. Spray a large bowl with no-stick cooking spray. Place dough in prepared bowl; cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80° to 85°F) until light and doubled in size, 45 to 60 minutes.
SPRAY two 8 x 4 or 9 x 5-inch loaf pans with no-stick cooking spray. Punch down dough several times to remove all air bubbles. Divide dough in half; shape into loaves. Place in prepared pans. Cover; let rise in warm place until dough fills pans and tops of loaves are about 1 inch above pan edges, 30 to 35 minutes.
HEAT oven to 350°F. Uncover dough. Bake 40 to 45 minutes or until loaves sound hollow when lightly tapped. Immediately remove from pans. Place on wire racks. Brush with melted butter. Let cool.
BREADSTICKS: After first rise time, punch down dough. Divide dough in half. Cut each half into 32 pieces; shape each into 8-inch long breadstick. Place on greased cookie sheets. Brush with beaten egg white; sprinkle with sesame seed. Cover; let rise in warm place about 30 minutes or until doubled in size. Bake at 400°F for about 14 minutes. Yield: 64 breadsticks
BUTTER-TOPPED MINI-LOAVES: After first rise time, punch down dough. Divide dough into 12 equal pieces. Shape each piece into a 7-inch oblong loaf; taper ends. Place loaves 3 inches apart on greased cookie sheets. Cover; let rise in warm place until doubled in size, about 45 minutes. Make 1/4-inch-deep slit down center of each loaf. Drizzle each with 1 teaspoon melted butter. If desired, sprinkle with sesame seed or poppy seed. Bake at 375°F for 20 to 25 minutes or until loaves sound hollow when lightly tapped. Yield: 12 mini-loaves
CINNAMON SWIRL BREAD: After first rise time, punch down dough. Divide dough in half. Shape each half into 14 x 7-inch rectangle. Brush with melted butter. Sprinkle each with mixture of 1/4 cup sugar and 1 teaspoon cinnamon. Starting with 7-inch side, roll up. Seal edges; place seam side down in greased loaf pans. Let rise and bake as directed above.
HAMBURGER BUNS: After first rise time, punch down dough. Divide dough in half; shape each half into eight 2-inch balls. If desired, flatten slightly. Place on greased cookie sheets. Cover; let rise in warm place about 30 minutes. Bake at 400°F for about 15 minutes. Yield: 16 buns
RAISIN BREAD: Add 1/2 teaspoon cinnamon with the salt and stir in 1 cup raisins after beating step. Continue as directed above.
High Altitude (above 3500 ft.):
Serving Size (1 slice, 1/12 of loaf), Calories 140 (Calories from Fat 25), Total Fat 3g (Saturated Fat 1g, Trans Fat g), Cholesterol mg, Sodium 200mg, Total Carbohydrate 24g (Dietary Fiber 1g, Sugars 2g), Protein 3g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.