- 5½–6½ cups all-purpose flour
- 3 tablespoons sugar
- 2 envelopes Fleischmann's® Active Dry Yeast
- 2 teaspoons salt
- 1½ cups water
- ½ cup milk
- 2 tablespoons butter or margarine
This basic recipe can take on a life of its own. Many bread variations are possible from these easy first steps. Directions for using either Active Dry OR RapidRise® Instant Yeast are included.
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.
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.
TO USE: Shape dough; let rise and bake as directed. Rising time may need to be extended.