Wednesday, January 13, 2010
1/2 cup low-fat milk
3 T. sugar
2 tsp. salt
3 T butter or margarine
2 pkg. active dry yeast
1 1/2 cups warm water (105*-115*)
5-6 cups flour
Place milke, sugar, salt and butter in small saucepan. Heat over low heat untul butter metls and sugar dissolves. Cool to lukewarm.
Dissolve yeast in warm water in warmed mixing bowl. Add lukewarm milk mixture and 4 1/2 cups flour. Attatch bowl and dough hook to mixer. Turn to speed 2 and mix about 1 minute.
Continuing on speed 2 add remaining flour, 1/2 cuup at at ime, and mix about 2 minutes, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.
Place dough in greased bowl, turning to grease top. Coer. Let rise in warm place, free from draft, about one hour or until doubled in bulk.
Punch dough down and divide in half. Shape each half into a loaf and place in greased bread pans. Cover. Let rise in warm place, free from draft, about 1 hour or until doubled in bulk.
Bake @ 400 degrees for 30 minutes, or until golden brown. Remove from pans immediately and cool on wire racks. Print this post