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Basic White Bread

A classic white bread, great for sandwiches.

Recommended Servings
Makes two loaves, about 1 pound 14 ounces each

cooking spray 2 1/2 cups warm (105-110°F) water 2 1/2 tablespoons honey 3 teaspoons active dry yeast 8 1/2 cups bread or unbleached, all-purpose flour, divided 3/4 cup nonfat dry powdered milk 6 tablespoons unsalted butter, at room temperature 3 teaspoons salt


Place warm water, honey, and yeast in the Cuisinart mixing bowl. Let stand 5 to 10 minutes until mixture is foamy and bubbly. While yeast is proofing, combine 7 1/2 cups bread flour with powdered milk and salt. Add the flour mixture to the yeast mixture with the unsalted butter. Insert the dough hook and mix on speed 2 for 2 minutes. Continuing on speed 2, add the remaining flour one tablespoon at a time until a dough ball forms that clings to the dough hook and cleans the sides of the bowl. Set the timer for 4 minutes and the speed to 3 to allow the dough to knead. Transfer the dough to a clean bowl, cover with plastic wrap and let rise in a warm, draft-free place until volume is doubled. Lightly coat two 9x5x3-inch loaf pans with unsalted butter or cooking spray. Punch dough to deflate. Divide into 2 equal portions. Shape into loaves and place in prepared pans. Cover and let rise until nearly doubled. About 15 minutes before baking, preheat oven to 375°F. Place loaves in preheated oven and bake for 35 to 40 minutes, until bread is browned and sounds hollow when tapped. Remove from loaf pans and cool on a wire rack. Bread slices best when allowed to cool completely before cutting. If top of bread is too crispy for your taste, brush with butter for a softer crust.


Servings: Makes two loaves, about 1 pound 14 ounces each

Nutritional information per serving

No nutrition information available

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