All-Star White Bread
This recipe is special as it's the first bread I ever baked as a child!
Nutrition Facts
Ingredients
Instructions
Dissolve the yeast in 1/4 lukewarm water and let sit 10 minutes.
Warm the milk, 1 cup of water and butter together (until the butter melts). Pour the mixture in to a large mixing bowl. Stir in sugar and salt, mix well.
Add yeast, however if the milk mixture is too warm, allow it to cool before adding the yeast. Add flour slowly, stirring constantly.
Place the dough onto a lightly floured surface and knead for 10 minutes, until smooth and elastic.
Place the dough in a lightly greased bowl, turning the dough so that all sides are greased. Cover with a damp cloth and let rise for 1 1/2 hours or until double in bulk.
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Continue Reading at Mangiabedda →Chef's Notes
NotesI decided to make my own small modifications, such as swapping out some whole wheat flour for the white flour. I used 1 cup of whole wheat flour and 5 ½ cups of white flour
You can make 3 smaller loaves instead of 2 larger loaves.
This bread will keep for up to 3 days at room temperature or 5 days in the refrigerator.
You may also freeze the bread, once baked, well covered in plastic wrap.
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Reviews from the Original Source
This bread recipe is so nostalgic to me! Definitely not your typical Italian bread but satisfying and tasty, delicious for topping with butter. I do recommend it!
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