Perfect italian white bread

Yield: 1 Loaf

Measure Ingredient
\N \N -HBWK07A CHUCK OZBURN
1 pack Active dry yeast
1 cup Lukewarm water
2 tablespoons Sugar
1 tablespoon Salt
1 cup Milk; hot
¼ cup Butter
5 cups Enriched flour; up to 6 cups

Soften yeast in ¼ cup of lukewarm water for a few minutes, then stir until blended; measure sugar, salt and butter into mixing bowl; pour milk over and stir, mashing the butter against the side of the bowl until it is broken into small pieces; add remaining water and cool to lukewarm; stir in 1 cup flour; add yeast and 2 more cups flour; beat with a wooden spoon until batter is smooth and elastic; stir in 1½ cups more flour, then with floured fingers, work in enough additional flour to make a soft dough that doesn't stick to your fingers; turn dough out onto a lightly floured board and knead for 2 minutes, about 100 strokes; shape dough into a ball and put it in a bowl rubbed with butter, cover with a towel let dough rise until double in size, about 1 ½ hours; punch down and turn it onto a floured board; cut in half and shape each half into a small ball; shape each ball into a loaf and put in a greased bread pan; cover pans with a towel and let rise until double in size, about 1 hour; bake in a preheat- ed 350F oven for 45 to 50 minutes, or until golden brown; cool on a cake rack. Chuck in Pok Sunday 02:37 pm 12/19 C.OZBURN on GEnie

Posted on PRODIGY December 1993, formatted by Elaine Radis, BGMB90B on P*; E.RADIS on GEnie

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