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White Bread

White Bread
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Yield: Makes 4 large or 6 smaller loaves.

Another winner, and again, easy to make. The large yield provides enough to freeze some for later use.

Ingredients:

  • 3 cups scalded milk
  • 6 tablespoons honey
  • 1 tablespoon salt
  • 6 tablespoons butter
  • 1 cup cold water
  • 2 packages (scant tablespoon each) active dry yeast
  • 12 cups flour

Instructions:

Scald milk and add honey, salt, and butter. Add cold water to cool the mixture. When mixture is lukewarm, add yeast and stir to dissolve. Add about 4 cups of the flour and stir with a wire whip until smooth. Gradually add 7 more cups of flour, mIxing well. Turn out onto a board floured with the remaining 1 cup of flour and knead dough for 10 minutes, using minimal extra flour. Let rise in a greased bowl, covered, until doubled. Punch down, shape into loaves, and place in greased bread pans. Let rise again, then bake at 400 degrees F for 30 minutes or until loaves sound hollow when tapped.
Updated Friday, September 28th, 2007

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