Speedy White Bread
rec.food.recipes/Karen Deck
Source: The Pillsbury Book of Baking
Yield: 2 (16-slice) loaves

I make this recipe on average about 4 times a week. My children refuse to eat store bought bread now. It's a very quick and excellent recipe...enjoy!

6 cups all purpose flour
3 tbsp sugar
2 1/4 tsp salt
2 tbsp active dry yeast
2 1/4 cups water (120-130 f)
3 tbsp margarine or butter

In a large bowl, combine 2 cups flour, sugar, salt and yeast; blend well. In a small saucepan, heat water and margarine until very warm (12- 130 F). Add warm liquid to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. Stir in an additional 2-1/2 to 3 cups flour until dough pulls cleanly away from sides of bowl.

On a floured surface, knead in 1/2 to 1 cup flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Place bowl in pan of warm water (about 95 F); let rise 15 minutes. Or if using rapid yeast, let bowl stand in a warm place for 15 minutes.

Grease cookie sheet. Punch down dough several times to remove all air bubbles. Divide dough into 2 parts; shape into round balls. Place on greased cookie sheet. With a sharp knife, slash 1/4-inch deep lattice design on top of each loaf. Cover; let rise in warm place 15 minutes. Heat oven to 400 F. Uncover dough. Bake 20 to 30 minutes or until loaves sound hollow when lightly tapped. Immediately remove from cookie sheet; cool on wire racks.