Prep 2 hrs
Cook 35 mins
When I have the time, I love to make this bread. It is so good! Time is mostly for letting the bread rise. Makes 2 great loaves!
- 2 cups water, 110 degrees
- 2 packages yeast
- 2⁄3 cup powdered milk
- 2 tablespoons butter, melted
- 2 tablespoons sugar
- 1 tablespoon salt
- 6 -7 cups flour
- In lg bowl, mix water and yeast.
- Let stand until dissolved.
- Add milk, butter, sugar, salt, and enough flour to make a stiff dough.
- Knead on floured board until smooth and elastic, about 10 minutes.
- Place in greased bowl, turn to grease top.
- Cover and let rise for 1 hour, or until doubled.
- Punch down; divide in half.
- Shape into 2 loaves, put in greased 8 inch loaf pans.
- Cover and rise until doubled.
- Bake at 375* for about 35 minutes, until golden brown.
Cool! This bread make me look like a pro;) Thanks for posting.
When I first reviewed this recipe, I made it in my KA stand mixer. The dough was somewhat stiff in the beginning, but after it went through the first raise it was a lot softer and easier to work with. I may have put too much flour in it during the kneading process, but it turned out great. This has become my "all-purpose white bread." I use it for toast, sandwiches, croutons, and crumbs. I started making it by hand as it goes together so quickly and I don't have to wash up the mixer! It has a nice firm texture and doesn't get so "overblown" it won't fit into the toaster slots. I have started using non-instant powdered milk (available on-line and in health food stores), and I prefer the results over using standard, instant dry milk. It is a very economical recipe to use and you get two 8 x 4 standard loaves for your efforts. (I use Chicago Metallic one pound bread pans.) I tent with foil halfway through the baking time and rub the tops with butter after they come out of the oven. MizzNezz, thanks for a super recipe!
Great Recipe and very easy. It made 1 sandwich bread sized loaf and 1 mini loaf. If you made smaller loaves, you might get two, but they wouldnt be as tall.