Basic White Bread

Basic White Bread

• 3 Cup of all purpose flour
• 2 tablespoons sugar
• 1 envelope(.25 oz/7 g) Dry Yeast
• 1 tsp salt
• 3/4 cups water
• 1/4 cup milk
• 1 tsp butter or margarine 

 Directions
     Place 2 tbsp of warm water (100° to 110°F) in a large warm bowl. Sprinkle in yeast and 1 teaspoon
sugar; stir. Let sit 5 to 10 minutes, until foamy on top. Add remaining water, milk, butter, sugar, salt and 2 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.

    Punch dough down. Roll each half. Roll the dough to a length of 3 times the width of the loaf pan and width equals the length of the loaf pan. Fold it from both ends(shorter) to the center to match with the size of the pan. Transfer to 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 at 400°F for 25 to 30 minutes or until done. Remove from pans; cool on wire rack.