Top Choice White Bread

A great all-purpose dough that will help make the beginning baker an experienced baker.


Details

Difficulty

Beginner

Yield

2 Loaves

Prep Time

20 minutes

Rest Time

10 minutes

Rise Time

45 minutes

Bake Time

25 to 30 minutes

Ingredients


  • 5-1/2 to 6 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® RapidRise Yeast
  • OR Fleischmann's® Active Dry Yeast
  • 2 teaspoons salt
  • 1-1/2 cups water
  • 1/2 cup milk
  • 2 tablespoons butter OR margarine

Directions


If using Rapid Rise OR Quick Rise Yeast:
In large bowl, combine 2 cups flour, sugar, undissolved yeast and salt.  Heat water, milk and butter until very warm (120° to 130°F); stir into flour mixture.  Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.  Stir in 1 cup flour; beat at high speed for 2 minutes, scraping bowl occasionally.  Stir in enough remaining flour to make soft dough.  Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.  Cover; let rest 10 minutes.

Divide dough in half.  Roll each half to 12 x 7-inch rectangle.  Beginning at short end of each rectangle, roll up tighly as for jelly roll.  Pinch seams and ends to seal.  Place, seam sides down, in greased 8-1/2 x 4-1/2 inch loaf pans.  cover; let rise in warm, draft free place until doubled in size, about 45 minutes.

Bake at 400°F for 25 to 30 minutes or until done.  Remove from pans; cool on wire rack.

If using Active Dry OR Traditional Yeast:
Place 1/2 cup warm water (100° to 110°F) in a large warm bowl.  Sprinkle in dry yeast and 1 teaspoon sugar; stir.  Let sit 5 to 10 minutes, until foamy on top.  Add remaining 1 cup water, milk, butter, sugar, salt and 4 cups flour.  Mix well using the medium speed of an electric mixer, scraping bowl occasionally.  Stir in enough remaining flour to make a soft dough.  Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.  Place in a greased bowl, turning once to grease top.  Cover; let rise in a warm, draft-free place until doubled in size, about 45 to 60 minutes.

Punch dough down.  Divide dough in half.  Roll each half to 12 x 7-inch rectangle.  Beginning at short end of each rectangle, rollup tighly as for jelly roll.  Pinch seams and ends to seal.  Place, seam sides down, ingreased 8-1/2 x 4-1/2 inch loaf pans.  Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.

Bake at 400°F for 25 to 30 minutes or until done.  Remove from pans; cool on wire rack.

To Make Whole Wheat Bread:  Substitute 2 cups whole wheat flour for part of all purpose flour.