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My review
Crusty White Bread
Dingo
"A fragrant white bread with a nice and crispy crust."
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Ingredients
2 h 30 m servings 142Original recipe yields 24 servings (2 loaves)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a small mixing bowl, dissolve yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
- In a large mixing bowl, combine the yeast mixture with the milk, the butter or margarine, 4 cups of the flour and the salt; stir until well combined. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
- Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
- Mist loaves with water and bake at 400 degrees F (200 degrees C) oven for 20 to 30 minutes or until the loaves are golden brown and the bottom of a loaf sounds hollow when tapped.
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Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 180213 Ratings
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Most helpful positive review
1/7/2005
For a Professional Baker to say a Home recipe is Fantastic... is usually Just a Compliment, but I MUST say This Recipe IS Fantastic! Liquid to Dry mixture ratio is easy to adjust, if need be.The...
Most helpful critical review
2/10/2003
Good basic white bread recipe. Nothing fancy and the taste is rather bland so you will need to add something like jam or an herbed butter.
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1/7/2005
For a Professional Baker to say a Home recipe is Fantastic... is usually Just a Compliment, but I MUST say This Recipe IS Fantastic! Liquid to Dry mixture ratio is easy to adjust, if need be.The...
7/26/2002
This recipie was delicious! I made this recipe away from home and had no bread pans so I just tossed the entire piece of dough, which would have made 2 loaves into a large non-stick wok/skillet...
1/26/2007
Fabulous! I made the bread with skim milk and all purpous flour because that is what I had on hand. I also reduced the baking time to 25 minutes. Absolutely wonderful bread! My new white bread r...
5/10/2005
Instead of baking this recipe in normal loaf pans I placed a ball of dough in opposite corners of a cookie sheet to get two round loaves. One I made into a bread bowl to hold spinach dip and th...
11/1/2006
I've made this about six times now and the whole thing works perfectly. I also have added wheat germ and oat bran, raisins, craisins and dried cherries. (no, not all at once.) When you add anyt...
1/27/2005
Made half the recipe and it was EXCELLENT. Moist, nice crust, even light airy crumb and lovely flavour. I had to use about 1/4 cup more flour than called for. The dough is slightly wetter which ...
4/21/2007
I love this bread! I've been looking for a great loaf bread to use for toast, sandwiches, etc. I change the recipe to 12 servings for only one loaf. I also like the flavor a lot more when I use ...
9/25/2002
Great recipe for the first time bread maker. This was my first attempt at baking my own bread and I have yet to have one come out anything less than perfect! Great for making smaller loaves as w...
10/4/2005
Good basic white bread. I brushed my loaves with melted butter when they came out of the oven.