I feed 70 people at church every Wednesday. A good oven-fresh bread like this helps fill folks up and stretches the main dish.
- 11 to 11-1/2 cups all-purpose flour
- 6 tablespoons sugar
- 1/3 cup nonfat dry milk powder
- 3 packages (1/4 ounce each) active dry yeast
- 1 tablespoon salt
- 4 cups water
- 1/2 cup butter, cubed
- In a bowl, combine 5 cups flour, sugar, dry milk powder, yeast and salt. In a saucepan, heat water and butter to 120°-130° (butter does not need to melt). Add to flour mixture. Beat on low speed until moistened; beat on medium for 3 minutes. Add enough remaining flour to form a soft dough. Turn onto a floured surface; 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 dough down. Divide into thirds; shape into loaves. Place in a greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks. Yield: 3 loaves.
Originally published as Soft White Bread in Taste of Home Annual Recipes Annual 2000, p194
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