Delicious White Bread
(5) Ratings

Delicious White Bread

Prep Time: |
Cook Time: |
Makes: 2 loaves

Ingredients

  • 2 cups 500 mL warm water (120ºF/48ºC)
  • 3 tbsp 45 mL sugar
  • 2 packages active dry yeast
  • 1/4 cup 50 mL Crisco® Vegetable Oil
  • 2 tsp 10 mL salt
  • 5 to 6 cups 1.25 L to 1.5 L Robin Hood® Original All Purpose Flour
  • 1 tbsp 15 mL butter or margarine, melted

Preparation

  1. In large mixing bowl, combine 2 cups (500 mL) warm water, sugar, salt and yeast; mix well. Let stand for 10 minutes or until yeast is bubbly. Stir in oil. Add 2 cups (500 mL) flour; blend at low speed until moistened. Beat for 3 minutes at medium speed (this step can also be done by hand). By hand, stir in additional 2 ½ to 2 ¾ cups (625 to 675 mL) flour until dough pulls cleanly away from sides of bowl. Transfer mixture to floured surface.
  2. On floured surface, knead in 1/2 (125 mL) to 1 cup (250 mL) flour until dough is smooth and elastic, about 5 minutes (it is not necessary to incorporate all 6 cups (1.5L) flour). Place dough in greased bowl; cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80° to 85°F) (26° to 29°C) until light and doubled in size, 45 to 60 minutes.
  3. Grease two 8" x 4" (20 cm x 10 cm) or 9" x 5" (23 cm x 13 cm) loaf pans. Punch down dough several times to remove all air bubbles. Divide dough in half; shape into loaves. Place in greased pans. Cover; let rise in warm place until dough fills pans and tops of loaves are about 1" (2.5 cm) above pan edges, 30 to 35 minutes.
  4. Heat oven to 350°F (180°C). Uncover dough. Bake for 40 to 45 minutes or until loaves sound hollow when lightly tapped. Immediately remove from pans. Place on wire racks. Brush with melted butter. Let cool.

Variations

  • Breadsticks: After first rise time, punch down dough. Divide dough in half. Cut each half into 32 pieces; shape each into 8" (20 cm) long breadsticks. Place on greased or parchment-lined cookie sheets. Brush with beaten egg white; sprinkle with sesame seed. Cover; let rise in warm place about 30 minutes or until doubled in size. Bake at 400°F (200°C) for about 14 minutes. Yield: 64 breadsticks
  • Butter-Topped Mini-Loaves: After first rise time, punch down dough. Divide dough into 12 equal pieces. Shape each piece into a 7" (17.5 cm) oblong loaf; taper ends. Place loaves 3" (7.5 cm) apart on greased or parchment-lined cookie sheets. Cover; let rise in warm place until doubled in size, about 35 to 40 minutes. Gently, make 1/4" (0.6 cm)-deep slit down centre of each loaf. Drizzle each with 1 teaspoon (5 mL) melted butter. If desired, sprinkle with sesame seed or poppy seed. Bake at 375°F (190°C) for 20 to 25 minutes or until loaves sound hollow when lightly tapped. Yield: 12 mini-loaves
  • Cinnamon Swirl Bread: After first rise time, punch down dough. Divide dough in half. Shape each half into 14" x 7" (35 cm x 17.5 cm) rectangle. Brush with melted margarine or butter. Sprinkle each with mixture of 1/4 cup (50 mL) sugar and 1 teaspoon (5 mL) cinnamon. Starting with 7" (17.5 cm) side, roll up. Seal edges; place seam side down in greased loaf pans. Let rise and bake as directed above.
  • Hamburger Buns: After first rise time, punch down dough. Divide dough in half; shape each half into eight 2" (5 cm) balls. If desired, flatten slightly. Place on greased cookie sheets. Cover; let rise in warm place for about 30 minutes. Bake at 400°F (200°C) for about 15 minutes. Yield: 16 buns
  • Raisin Bread: Add 1/2 teaspoon (2 mL) cinnamon with the salt and stir in 1 cup (250 mL) raisins after beating step. Continue as directed above.