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35
1 package active dry yeast
(2¼ teaspoons)
1 tablespoon granulated sugar
1
⁄3 cup warm water (105°F–110°F)
5 cups unbleached, all-purpose flour
4 tablespoons unsalted butter,
cut into 1-inch pieces
2 teaspoons kosher salt
1
1
⁄3 cups cold water
nonstick cooking spray
In a 2-cup liquid measure, dissolve yeast and sugar in warm water. Let sit until foamy,
about 5 minutes.
Insert metal blade. Process flour, butter and salt on dough speed until combined, about
10 to 15 seconds. Combine yeast mixture and cold water. With machine running on dough
speed, add liquid through small feed tube as fast as flour will absorb it. Once dough cleans
the sides of the work bowl and forms a ball, process for 45 seconds to knead dough. Put
dough in a lightly floured plastic food storage bag and seal the top. Allow to sit in a warm
place until doubled in size, about 1 to 1½ hours.
Spray two 9 x 5-inch loaf pans with cooking spray. Put dough on a lightly floured
surface and punch down. Divide dough in half and roll each half into a 9 x 5-inch rectangle.
Beginning with short end, roll up the dough jelly-roll fashion. Pinch the seam and ends tightly
to seal. Put in greased loaf pans and cover with plastic wrap coated with vegetable oil
cooking spray. Let rise until dough is just above the tops of the pans, about 45 minutes to
1 hour. Preheat oven to 400°F 15 minutes before baking.
Bake until tops are browned and loaf sounds hollow when tapped, about 30 to 35 minutes.
Remove from pans and cool on wire rack.
Variation: To make Classic Wheat Bread, substitute 2½ cups whole wheat flour for 2½ cups
of the unbleached, all-purpose flour.
Nutritional information per serving:
Calories 151 (18% from fat) • carb. 27g • pro. 4g • fat 3g
• sat. fat 2g • chol. 7mg • sod. 260mg • fiber 3g
Classic White Bread
Spoil your family with homemade bread.
Makes 2 loaves, 1¼ pounds each (18 servings)
Preparation: 10–15 minutes, plus 2½ hours rising and resting,
35 minutes baking, and 1 hour or longer cooling
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