These tall golden loaves have wonderful homemade flavor and a texture that also makes this bread ideal for toast and sandwiches. It's a terrific way to round out a hearty penny-pinching meal.—Ruth VonLienen, Marengo, Iowa
- 2 packages (1/4 ounce each) active dry yeast
- 2-1/2 cups warm water (110° to 115°)
- 1/2 cup nonfat dry milk powder
- 1/2 cup canola oil
- 2 tablespoons sugar
- 1 tablespoon salt
- 8-1/2 to 9 cups all-purpose flour
- 1 tablespoon butter, melted
- In a large bowl, dissolve yeast in 1/2 cup of water. Add the remaining water, dry milk, oil, sugar, salt and 3 cups of flour. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface and knead until smooth and elastic, about 6-8 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 the dough down. Divide in half; shape into loaves. Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 1 hour.
- Bake at 375° for 35 minutes or until golden brown. Remove from pans to cool on wire racks. Brush with butter. Yield: 2 loaves (16 slices each).
Originally published as Simple White Bread in Taste of Home April/May 1998, p13
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