Homemade White (or Wheat) Bread

Homemade White (or Wheat) Bread

(As found in my wonderfully fabulous cookbook – Cooking Light. A perfect pairing of healthy and deliciousness.)

Ingredients

  • 1  package dry yeast (about 2 1/4 teaspoons)
  • 1  tablespoon  sugar
  • 1 2/3  cups  warm fat-free milk (100° to 110°)
  • 2  tablespoons  butter or stick margarine, melted
  • 4 3/4  cups  all-purpose flour, divided (substitute wheat flour here if desired)
  • 1 1/2  teaspoons  salt
  • Cooking spray

Preparation

Dissolve yeast and sugar in warm milk in a large bowl; let stand 5 minutes. Stir in butter. Lightly spoon flour into dry measuring cups; level with a knife. Add 4 1/4 cups flour and salt to yeast mixture; stir until blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. Punch dough down; let rest 5 minutes. Roll into a 14 x 7-inch rectangle on a floured surface. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in a 9 x 5-inch loaf pan coated with cooking spray. Cover and let rise 1 hour or until doubled in size.

Preheat oven to 350°.

Uncover dough. Bake at 350° for 45 minutes or until loaf is browned on the bottom and sounds hollow when tapped. Remove loaf from pan, and cool on a wire rack.

  1. September 24th, 2010
  2. October 6th, 2010

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