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White Bread
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Marshall Bowers

Serves/Makes:2 loaves

  • 5-1/2 cups (1300 ml) unsifted flour
  • 3 tbsp (45 ml) sugar
  • 2 tsp (10 ml) salt
  • 1 package active Dry Yeast
  • 1 cup (225 ml) water
  • 1 cup (225 ml) milk
  • 3 tbsp (45 ml) butter
  • In a large bowl thoroughly mix 2 cups (475 ml) flour, sugar, salt and undissolved yeast.
  • Combine water, milk and butter in a saucepan. Heat over low heat until liquids are warm. Butter does not need to melt.
  • Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
  • Stir in enough flour to make a soft dough.
  • Turn out onto a lightly floured board; knead until smooth and elastic (about 8 to 10 minutes).
  • Place in greased bowl, turning to grease top.
  • Cover; let rise in a warm place, free from draft, until doubled in bulk (about 1 hour).
  • Punch dough down; turn onto lightly floured board.
  • Cover and let the dough rest 15 minutes.
  • Divide dough in half and shape into loaves.
  • Place in 2 greased 8 inch by 4 inch loaf pans.
  • Cover, let rise in warm place, free from draft, until doubled in bulk (about 1 hour).
  • Bake in hot oven (400 F) about 25-30 minutes, or until done.
  • Remove from pans and cool on wire racks.
This is a bread recipe originally made during hunting season by my Grandfather at camp. Ummm....good..

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