RICH WHITE BREAD

also makes excellent dinner rolls

NOTE: If using regular yeast (not instant) mix the yeast with the water and sugar called for in the recipe. The water should only be 110º. This will allow the yeast to proof (form bubbles).

1 1/2 c hot water (120º)

1/2 c nonfat dry milk

2 Tbsp sugar

2 tsp salt

2 pkgs instant yeast

5 1/2 - 6 c bread flour

2 Tbsp butter, room temperature

2 eggs, room temperature

Two 9"x5" loaf pans, greased or Teflon

Put 3 c flour, dry milk, sugar, salt & yeast into mixing bowl. Blend.

Add the hot water & mix.

Add the butter & eggs.

Mix for 2 minutes.

Add the rest of the flour, 1/2 c at a time. Mix.

The dough will be a rough, shaggy mass that will clean the sides of the bowl.

Knead either by hand or in the mixer for 8 minutes. The dough will be smooth & elastic.

Place dough in an oiled bowl, turning once to coat.

Cover with plastic wrap & a kitchen towel.

Let rise until doubled, about 1 1/2 hours.

Punch down dough, re-cover & let rise again until almost doubled: about 30 minutes.

Punch down, press out all bubbles & divide in half.

Shape into balls & let rest 3 - 4 minutes.

Form loaf by pressing a dough ball into a flat oval, roughly the length of the baking pan. Fold the oval in half, pinch the seam tightly to seal & place in pan, seam side down.

Cover the loaves with oiled plastic wrap & let rise until the center of the dough has risen to 1" above the edge of the pan. This takes about 50 minutes.

OVEN: 400º

BAKE: 35 minutes

Crusts should be golden brown. When done, remove from pans. Thump the bottom crust to listen for the hollow sound. If not done, place breads directly on oven rack for about 10 minutes with the oven off.

Remove from oven & cool on metal rack before slicing.

This bread will stay fresh for several days & can be frozen.

For a soft crust, brush the loaves with melted butter while they're cooling. Cover with a towel for 30 minutes.

ROLLS & BREAD STICKS