Directions

1. If using RapidRise Yeast:
2. Combine 2-1/2 cups flour, sugar, undissolved yeast and salt in large mixer bowl. Heat water, milk and butter until very warm (120° to 130°F). Gradually add mixture to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally.
3. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
4. Cover and let dough rest 10 minutes. Divide dough in half.
5. Roll each half into a 12 x 7-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, side down in greased 8-1/2 x 4-1/2 inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 to 1-1/2 hours. Bake at 400°F for 30 minutes or until thermometer registers 190°F to 200°F in center of bread. If a thermometer is not available, bread is done when well browned and sounds hollow when top of loaf is tapped lightly with finger tip. Remove from pans to cool.
6. Makes 2 loaves.
7. If using Active Dry Yeast:
8. Combine water, milk and butter; heat until warm (100° to 110°F). Place in large mixer bowl. Add sugar and yeast; let stand 5 minutes. Add 2-1/2 cups flour and salt; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally.
9. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
10. Place dough in greased bowl, turning to grease top. Cover, let rise in warm, draft-free place until doubled in size, about 1 to 1-1/2 hours.
11. Punch dough down. Transfer dough to a lightly floured surface. Divide dough in half.
12. Roll each half into a 12 x 7-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down in greased 8-1/2 x 4-1/2 inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 to 1-1/2 hours. Bake at 400°F for 30 minutes or until thermometer registers 190°F to 200°F in center of bread. If a thermometer is not available, bread is done when well browned and sounds hollow when top of loaf is tapped lightly with finger tip. Remove from pans to cool.
13. Makes 2 loaves.
14. VARIATIONS:
15. WHOLE WHEAT BREAD: Replace 1 to 3 cups all-purpose flour with whole wheat flour.
    
    
16. SOFT HERB BREADSTICKS (use 1/2 of dough): Divide dough into 12 equal pieces; roll each to 15-inch rope. Twist each rope several times, if desired. Place on 2 greased baking sheets. Cover; let rise in warm, draft-free place until risen slightly, about 10 to 20 minutes. Lightly beat 1 egg white; brush over breadsticks. Sprinkle with herbs or herb blends such as oregano, dill weed, Italian herb seasoning, or fines herbs. Bake at 400°F for 15 minutes or until done. Remove from sheets; let cool on wire racks. Makes 1 dozen breadsticks.
    
    
17. FOCACCIA (use 1/2 of dough): Grease 15- x 10-inch pan. Roll dough to rectangle and press evenly into pan. Cover; let rise in warm, draft-free place until slightly risen, about 20 to 40 minutes. With handle of wooden spoon, make indentations in dough at 1-1/2-inch intervals. Brush dough with 1-1/2 tablespoons olive oil. Sprinkle lightly with salt. Sprinkle with 2 teaspoons rosemary and 2 tablespoons shredded Parmesan cheese. Bake at 400°F for 15 minutes or until done. Let cool on wire rack. Cut into squares. Makes 1 focaccia.
    
    
18. DINNER ROLLS (use 1/2 of dough): Divide dough into 12 equal pieces; shape dough into smooth balls. Place balls, about 2 inches apart, on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Beat 1 egg with 1 tablespoon water; brush over rolls. If desired, sprinkle with sesame or poppy seeds. Bake at 375°F for 20 minutes or until done. Remove from sheet; let cool on wire rack. Makes 1 dozen rolls.
    
    
19. HEARTH BRAID (use 1/2 of dough): Divide dough into 3 equal pieces. Roll each piece to 16-inch rope. On greased baking sheet, braid 3 ropes together; pinch ends to seal. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 90 minutes. Beat 1 egg with 1 tablespoon water; brush over braid. Sprinkle with sesame or poppy seeds. Bake at 400^°F for 25 minutes or until done. Remove from pan; let cool on wire rack. Makes 1 braid.
    
    
20. OVAL LOAF (use 1/2 of dough): Form dough into an 8 x 4-inch oval loaf. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 to 1-1/2 hours. If desired, slash top of bread with sharp knife before baking. Bake at 400^°F for 30 minutes or until thermometer registers 190^°F to 200^°F in center of bread. If a thermometer is not available, bread is done when well browned and sounds hollow when top of bread is tapped lightly with finger tip. Cool on wire rack. Makes 1 loaf.
    
    
21. FREEZING TIPS:
22. TO FREEZE: After kneading, divide dough in half. Flatten each to a 6-inch disc; wrap airtight in 1-gallon plastic freezer bags. Freeze for up to one month.
    
    
23. TO DEFROST: Keep dough sealed in plastic bag. Defrost and allow dough to rise slightly before shaping. Defrosting times will vary; use times below as guidelines only.
24. REFRIGERATOR: 8 to 16 hours or overnight
25. ROOM TEMPERATURE: 1 to 9 hours
26. MICROWAVE OVEN: Microwave on LOW (10%) for 10 minutes. Turn over; rotate 1/4 turn. Let rest 10 minutes. Repeat 1 to 2 times or until dough is defrosted.
    
    
27. TO USE: Shape dough; let rise and bake as directed. Rising time may need to be extended.