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Beginner's White Bread
As the title says, this one is perfect for beginners. This basic bread is good for sandwiches. Like most homemade bread, it is best served within 2 days. If there are leftovers, use for toasted or grilled sandwiches, or cut into cubes and toast for croutons.
25 to 30 minutes
1 hour, 45 minutes
5-1/2 to 6 cups all-purpose flour
3 tablespoons sugar
2 (4-1/2 tsp.) packets Fleischmann's® RapidRise Yeast
2 teaspoons salt
1-1/2 cups water
1/2 cup milk
2 tablespoons butter OR margarine
Combine 2 cups flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended. Combine water, milk and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely). Add to flour mixture.
Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.
Knead on lightly floured surface until smooth and elastic and springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.
Cut dough into 2 equal pieces. Roll each piece of dough into a 12 x 7-inch rectangle using a rolling pin. Beginning at short end of each rectangle, roll up tightly. Pinch seams and ends to seal. Place, seam sides down, in greased 8-1/2 x 4-1/2 inch loaf pans. Cover with towel; let rise in warm place until doubled in size, about 45 minutes.
Bake in preheated 400ºF oven for 25 to 30 minutes or until golden brown. Remove from pans by running a knife around the edges and invert onto wire rack.