“This is a classic white bread recipe that makes 5 loaves. My husband loves this bread toasted for breakfast.”
READY IN:
50mins
YIELD:
5 loaves
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In large mixing bowl, combine 6 cups flour, dry milk, yeast, salt, sugar, and potato flakes; set aside.
  2. In microwave, heat water and margarine to 110 to 120 degrees.
  3. Add water mixture to flour mixture and beat on medium speed with mixer for 2 minutes.
  4. Gradually add enough flour for the mixture to form a stiff dough.
  5. Turn dough out onto floured board and knead about 10 minutes, adding flour as needed (I use my KitchenAid mixer with a dough hook).
  6. Be careful not to add too much flour; the dough should be smooth and elastic.
  7. Place the kneaded dough in a large oiled bowl and turn dough over to coat with the oil.
  8. Cover the dough with a large cloth and set aside in warm place to rise until it is doubled in size.
  9. Punch dough down and turn out onto floured board.
  10. Divide into 5 portions, shape each into loaves, and place in greased 4 1/2 x 8 1/2 inch non-stick loaf pans (the dark pans brown the bread better than the shiny pans).
  11. Cover pans with a cloth and let rise until doubled.
  12. Bake in a preheated 375 degree oven for about 25 to 30 minutes.
  13. Remove bread from pans immediately and let cool on rack.
  14. Brush tops of loaves with butter.

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