Homemade White Bread
In large bowl, combine 2 cups flour, sugar, Fleischmann’s Quick-Rise Plus and salt. Heat water, milk and butter until very warm (120° to 130°F); stir into flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in 1 cup flour; beat at high speed for 2 minutes, scraping bowl occasionally. Stir in enough remaining flour to make soft dough.
Ingredients
- 5 ½–6 cups all purpose flour
- 3 tablespoons sugar
- 2 (4½ tsp.) envelopes Fleischmann's Quick-Rise Plus
- 2 teaspoons salt
- 1 ½ cups water
- ½ cup milk
- 2 tablespoons butter OR margarine
Method
In large bowl, combine 2 cups flour, sugar, Fleischmann’s Quick-Rise Plus and salt.
Heat water, milk and butter until very warm (120° to 130°F); stir into flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in 1 cup flour; beat at high speed for 2 minutes, scraping bowl occasionally. Stir in enough remaining flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough in half. Roll each half to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in two greased 8½ x 4½-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
Bake at 400°F for 25 to 30 minutes or until done. Remove from pans; cool on wire rack.
