Traditional White Bread
2 pkgactive dry yeast
1/2 cwater, warm (105* to 115*)
1 3/4water, warm
6 call purpose flour can use up to 7 cups flour
How to Make Traditional White Bread
- Punch down dough; divide in half. Flatten each half with hands or rolling pin into rectangle, 18x9 inches. Fold crosswise into thirds, overlapping the 2 sides. Roll dough tightly toward you, beginning at one of the open ends. Press with thumbs to seal after each turn. Pinch edge firmly to seal. With side if hand, press each end to seal, fold ends under.