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My Best White Bread

In large mixer bowl, mix together:

3 cups sifted all-purpose flour

½ c. sugar

1 tbsp. salt

1 package active dry yeast (or 1 tbsp.)

Combine:

2 ½ c. 105° - 115° F.  water

½ c. melted butter or olive oil

Gradually add too dry ingredients and beat 2 minutes at medium speed, scraping bowl occasionally. Add to make a thick batter:

1 beaten egg

1 c. flour

Beat ½ a minute at low speed, then at high speed 3 minutes. Using the dough hook, add:

3 to 4 c. flour

Beat for another 4-5 minutes, till dough is soft and elastic.

Allow the bread to rise till double in a bowl that you lightly oiled. Punch down after it has risen and separate into the portions you want. This recipe makes 4 smaller loaves or 3 large loaves.

Place the loaves in a cold oven and turn the oven to 400° F oven. After 10 minutes, reduce heat to 375° F and bake another 10-15 minutes, depending on the size of your loaves. Test for doneness. Remove loaves at once from the pans and cool on a rack. Or eat it right away!

Note: To test for doneness, rap your knuckles gently on the top, if it sounds somewhat hollow, your bread is ready!