Homemade White Bread
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·2 (1/4 ounce) packages active dry yeast (regular not rapid rise)
·2 teaspoons salt
·1/4 cup sugar
·1/2 cup canola oil or light tasting olive oil
·2 cups hot water (hot to the touch from the tap)
·1/3 cup powdered milk
·3 cups all-purpose flour
·3 cups bread flour
How to Make Homemade White Bread
- Grease a large mixing bowl and set aside.
- In another large mixing bowl, add the yeast, salt, sugar, oil, and hot water. With a mixer, mix ingredients together for 1-2 minutes on medium speed.
Note: All the mixing and kneading can be done in a large mixer with a dough hook. That will help cut down on the time with the mixing and kneading.
- Add 3 cups of flour and the powdered milk. Mix for another 2 minutes.
- With a wooden spoon, stir in 3 cups of bread flour. Remove the dough from the bowl out onto a lightly floured counter top or table.
- Knead the dough for 10 minutes until smooth and elastic. You may need to sprinkle a little flour on your dough or counter top a couple of times as you knead until it doesn’t stick to your surface any more.
- Note: If you are not sure if the bread has doubled, you can test the dough by pressing the dough on top with the tips of your two fingers. Press lightly and quickly about ½ inch into the dough. If the impression stays, the dough is doubled and is ready to be shaped into the pans. If the indent disappears quickly, it needs a little more time; cover and let rise a bit longer.
- Lightly grease 2 bread loaf pans with shortening. After the dough has risen, remove from bowl, and divide in half. Shape into a bread loaf pans. Cover with kitchen towel and let rise until doubled; approximately 45 minutes.
- Take a wet paper towel, and it can be really good and wet, and wipe off the tops of the baked loaves of bread while it is still hot. This does not make your bread soggy. It keeps the bread crust soft! But, you can skip this step if you want.