Recipe: Beginner's White Bread (with whole wheat variation, Fleishmann's recipe)

BEGINNER'S WHITE BREAD



"Beginner's White Bread is an excellent introductory recipe for new or young bakers, and one worth keeping close-by or even committing to memory for use in years to come."

5 1/2 to 6 cups all-purpose flour, divided use
3 tablespoons sugar
2 envelopes Fleischmann's RapidRise Yeast
2 teaspoons salt
1 1/2 cups water
1/2 cup milk
2 tablespoons butter or margarine

In a large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt; set aside.

Heat 1 1/2 cups water, milk, and butter until very warm (120 to 130 degrees F); stir into dry ingredients.

Beat batter 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

Add 1 cup flour; beat at high speed for 2 minutes, 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. Cover; let rest 10 minutes.

Divide dough in half; roll each half to 12x7-inch rectangle. Beginning at short end of each rectangle, roll up tightly 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.

Bake in a preheated 400 degree F oven for 25 to 30 minutes or until done. Remove from pans; cool on wire rack.

VARIATION:

TO MAKE WHOLE WHEAT BREAD:
Substitute 2 cups whole wheat flour for part of all-purpose flour.

Makes 2 loaves
Adapted from source: Fleishmann's Yeast