White Bread

Loaves

Ingredients

Directions

In large mixer bowl, combine cups flour, yeast, sugar, and salt; mix well. Combine water, milk, and oil; heat to 120° to 130°F. Add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise until dough tests ripe. If too cold to rise, pre-heat oven to 170 degrees for 2 minutes, placing pan of warm water on lower shelf. Place bowl on middle shelf, close oven door, let rise for 60-90 minutes or until doubled.

Punch down dough. Divide into 2 parts. On lightly floured surface, roll or pat each half to a 14x7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 9x5- or 8x4-inch bread pans. Cover; let rise in warm place until indentation remains after lightly touching the side of the loaf. If too cold to rise, pre-heat oven to 170 degrees for 2 minutes, placing pan of warm water on lower shelf. Place pans on middle shelf, close oven door, let rise for 60-90 minutes or until bread rises above edge of pan, somewhat over side. Bake at 400°F for 35 to 40 minutes until golden brown. Remove from pans; cool.