Top Choice White Bread

A great all-purpose dough that will help make the beginning baker an experienced baker.

Top Choice White Bread

difficulty

Easy

Yield

2 Loaves

Prep Time

0:20

Bake Time

25 to 30 minutes

Rest Time

10 minutes

Rise Time

45 minutes

difficulty

Easy

Yield

2 Loaves

Prep Time

0:20

Bake Time

25 to 30 minutes

Rest Time

10 minutes

Rise Time

45 minutes

ingredients

  • 5-1/2 to 6 cups all purpose flour
  • 3 tablespoons sugar
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® RapidRise Yeast
  • OR Fleischmann's® Active Dry Yeast
  • 2 teaspoons salt
  • 1-1/2 cups water
  • 1/2 cup milk
  • 2 tablespoons butter OR margarine

DIRECTIONS

  1. If using Rapid Rise OR Quick Rise Yeast: In large bowl, combine 2 cups flour, sugar, undissolved yeast and salt. Heat water, milk and butter until very warm (120° to 130°F); stir into flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in 1 cup flour; beat at high speed for 2 minutes, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
  2. Divide dough in half. Roll each half to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tighly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in greased 8-1/2 x 4-1/2 inch loaf pans. cover; let rise in warm, draft free place until doubled in size, about 45 minutes.
  3. Bake at 400°F for 25 to 30 minutes or until done. Remove from pans; cool on wire rack.
  4. If using Active Dry OR Traditional Yeast: Place 1/2 cup warm water (100° to 110°F) in a large warm bowl. Sprinkle in dry yeast and 1 teaspoon sugar; stir. Let sit 5 to 10 minutes, until foamy on top. Add remaining 1 cup water, milk, butter, sugar, salt and 4 cups flour. Mix well using the medium speed of an electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm, draft-free place until doubled in size, about 45 to 60 minutes.
  5. Punch dough down. Divide dough in half. Roll each half to 12 x 7-inch rectangle. Beginning at short end of each rectangle, rollup tighly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, ingreased 8-1/2 x 4-1/2 inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
  6. Bake at 400°F for 25 to 30 minutes or until done. Remove from pans; cool on wire rack.
  7. To Make Whole Wheat Bread: Substitute 2 cups whole wheat flour for part of all purpose flour.
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