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Homemade White Bread

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The simplest way to create a loaf of tasty homemade white bread!

 
 
-
SKILL LEVEL
Serves
2 Loaves
 
 
Fleischmann's®
 
 
Ingredients
 
5-1/2 to 6 cups all-purpose flour
3 tablespoons sugar
2 (4-1/2 tsp.) packets Fleischmann's® Quick Rise Yeast
2 teaspoons salt
1-1/2 cups water
1/2 cup milk
2 tablespoons butter OR margarine
 
 
Instructions
 

Combine 2 cups flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended. Combine water, milk and butter in a microwave-safe bowl.  Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F.  Butter won’t melt completely). Add to flour mixture.

Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball. 

Knead on lightly floured surface until smooth and elastic and springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.

Cut dough into 2 equal pieces.  Roll each piece of dough into a 12 x 7-inch rectangle using a rolling pin.   Beginning at short end of each rectangle, roll up tightly.  Pinch seams and ends to seal.  Place, seam sides down, in greased  8-1/2 x 4-1/2 inch loaf pans. Cover with towel; let rise in warm place until doubled in size, about 45 minutes.

Bake in preheated 400ºF oven for 25 to 30 minutes or until golden brown. Remove from pans by running a knife around the edges and invert onto wire rack.

 
Total Time
 
Rest Time 10 minutes
Rise Time 45 minutes
Bake Time 25 to 30 minutes
Total Time 1 hour, 45 minutes
 
Nutritional Facts
 
Total Fat grams 2.00
Saturated Fat grams 1.00
Cholesterol milligrams 5.00
Sodium milligrams 210.00
Total Carbohydrates grams 25.00
Sugar grams 2.00
Dietary Fiber grams 1.00
Protein grams 3.00
 
LEAVE A review


Review from Doug
do you have this same recipe but increase ingredients to 6 loaves
Reply from Make Good: Hi there! Thanks so much for your inquiry - it's a good one! Because of the volume of the ingredients (especially the flour) we would recommend making one batch, then a second, and then a third, for a total of 6 loaves. We hope this helps!
 
Review from Anonymous
do you have the recipe for 1 loave
Reply from Make Good: Hi there! We've built our recipe to yield two loaves because we find that is the volume that most of our bakers are in search of. Perhaps you could mix the dough with the volume that our recipe suggests and, after splitting the dough in two pieces before allowing it to rise, we suggest freezing half of the dough in a freezer safe bag for later baking! We hope this helps!
 
 

 

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