Nutrition Facts

  • One serving:
  • (1 slice)
  • Calories:
  • 104
  • Fat:
  • 1 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 2 mg
  • Sodium:
  • 242 mg
  • Carbohydrate:
  • 20 g
  • Fiber:
  • 1 g
  • Protein:
  • 3 g


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Homemade Bread

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My husband recalls that on more than one occasion while he was growing up, he stayed home from school sick, napped on the couch and woke to the aroma of his mother's freshly baked bread. That's enough to make anyone feel better! —Denise Baumert Jameson, Maryland

SERVINGS: 32

CATEGORY: Breads

METHOD: Baked

TIME: Prep: 20 min. Bake: 30 min.

Ingredients:

  • 2 cups warm water (105° to 115°)
  • 2 packages (1/4 ounce each) active dry yeast
  • 2/3 cup powdered milk
  • 2 tablespoons butter, melted
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 6 to 7 cups all-purpose flour

Directions:

In a large bowl, stir together warm water and yeast. Let stand until dissolved. Stir in milk, butter, sugar, salt and enough flour to form a stiff dough. Turn out onto a floured surface and knead until smooth and elastic, about 10 to 12 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
    Punch down and divide in half. Shape into two loaves and place in greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 400° for 30 minutes or until golden brown. Yield: 2 loaves.


  • Re: Homemade Bread

    This is a great recipe for homemade white bread! Normally I do not make white bread at home, preferring to channel my bread-baking energies into other types of breads. However, today we ran out of store-bought sandwich bread (and I don't buy the cheap crap; I'm willing to spend a little more money for decent bread). My husband and my daughter eat a lot of bread. I won't get to the grocery store for another three days. I remembered seeing this recipe and decided to whip up a quick loaf. I halved the ingredients, threw them into the bread machine for the mixing, kneading and first rising, then removed the dough, shaped it, and put it in the pan for the second rising. Perfect. I have bookmarked this recipe.

    Aquarelle
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