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White Bread

White Bread
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Yield: Makes 2 loaves.

Juris uses White Swan unbleached commercial flour. Because he bakes in such large quantities, he tends to measure flour by the shovelful. When he first started baking, it took him about 8 to 12 hours to make 150 loaves of bread; now he can make 300 loaves in the same time.


  • 4 ounces butter or margarine
  • 2 tablespoons dry yeast
  • 2 cups lukewarm water (98 degrees - 105 degrees F)
  • 6 to 8 cups unbleached white flour
  • 2 tablespoons sugar or honey
  • 2 teaspoons salt
  • 1 egg, beaten


Melt butter; dissolve yeast in water. Sift dry ingredients together and stir into yeast, adding butter. Knead the dough with your hands until it is no longer sticky, working in as much flour as is needed. Place in an oiled bowl, cover, and let rise until doubled in bulk. Punch down and turn out onto a floured board. Divide and shape into 2 loaves and place in greased pans. Let rise again. Brush with egg wash. Bake at 400 degrees F for 35 to 45 minutes.
Updated Thursday, December 6th, 2007

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