I’ve been using this recipe for years – I found it online somewhere but apparently it’s gone now because google isn’t helping me. Anyway, I didn’t create this recipe, someone with the screen name Hig916 did. But it’s good, so I’ll post it here. Originally it made two loaves, but I halved it and edited the ingredients to reflect the smaller amounts, though the instructions still act as if there are two loaves. Which I conveniently forgot I had done when I made it tonight, so I ended up freezing half of the dough and ending up with a tiny half-loaf for eating now and a tiny half-loaf for later.
Basic White Bread
yield Makes 1 loaves of white bread.
- 3 cups flour, more or less, divided
- 1/2 tablespoon sugar
- 1 1/4 teaspoons salt
- 1/2 envelope active dry yeast
- 1 cups very warm water, about 110
- 1 tablespoons softened butter
In a large mixing bowl combine 2 cups flour, sugar, salt, and yeast. Beating at low speed, add the water and butter. Continue beating at high speed for 3 minutes. Add 1/2 cup flour and beat 4 minutes longer. Stir in 3 cups flour, or enough to make a soft dough. Turn out onto a lightly floured surface. Knead for about 8 to 10 minutes,, or until dough is smooth and elastic, adding a little more flour as necessary
Place dough in a large buttered bowl, turning to butter top. Cover with a clean towel and let rise for about 1 hour in a warm place, free of drafts. Punch dough down; knead until smooth. Cut dough in half, cover with the mixing bowl, and let stand for 15 minutes longer. Roll each half into a 12×9-inch rectangle. Starting with the narrow edge, roll up, turning ends under to make loaves to fit pans. Place rolls seam side down in greased loaf pans, 9x5x3-inches. Cover pans with clean towel and let rise in warm place until double, about 45 minutes. Bake loaves at 400° for 25 to 30 minutes, or until loaves sound hollow when tapped with fingers. Remove from pans to racks; brush with butter for a soft, more flavorful crust, if desired.