Homemade Bread
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
|
PREP |
20 min. |
COOK
|
30 min.
|
TOTAL
|
50 min.
|
INGREDIENTS
- 2 packages (1/4 ounce each) active dry yeast
- 2 cups warm water (105° to 115°)
- 2/3 cup nonfat dry milk powder
- 2 tablespoons butter, melted
- 2 tablespoons sugar
- 1 tablespoon salt
- 6 to 7 cups all-purpose flour
DIRECTIONS
In a large bowl, dissolve yeast in warm water. Stir in the milk, butter, sugar, salt and 4 cups flour. Beat until smooth. Stir in enough remaining 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.