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Monday, March 19, 2012

Quick White Bread

Mother is taking over the cooking this week for a change.  Tonight we are having a delicious ham with mashed potatoes and gravy, and I made this tasty recipe into rolls to go with it!  A double layer chocolate pudding pie for dessert and my husband may never want to cook for me again, ooppps, maybe I should rethink this ...

Quick White Bread

1 c. milk
2 ½ Tbsp sugar
1 tsp salt
2 ½ Tbsp butter
1 c. lukewarm water
1 tsp. sugar
1 pkg, active dry yeast
3 c. flour
3 – 3 ½ c. flour

Scald 1 c. milk. Stir in 2 ½ Tsp. Sugar, salt and butter. Stir until butter is melted. Let cool to lukewarm. Meanwhile dissolve 1 tsp. Sugar and yeast in warm water, let stand 5 minutes. Stir yeast mixture into milk mixture, beat in 3 c. flour, 1 cup at a time (you can do all of this with an electric mixer up to this point).

Stir in enough remaining flour, one cup at a time, to form a smooth ball. Knead on lightly floured board until smooth and elastic. Place in a greased bowl, turn to coat. Cover and let rise in a warm place until doubled, about 45 minutes.

Divide dough in half and shape into loaves; place in greased bread pans. Cover and let rise in a warm place until doubled, about 30 minutes.

Bake at 400 degrees, for about 45 minutes or until lightly browned and produces a hollow sound when tapped. Brush with butter while hot, then cool on a wire rack.

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