Our Favorite White Bread

"This recipe will make two large loaves, and we often make one of them into Cinnamon Raisin Bread. To do this, after the first rise knead about 1/3 cup raisins into the dough before rolling it out flat. Then after rolling it out flat, brush the dough with melted butter, then sprinkle with a heavy layer of a cinnamon-sugar mixture (1 tsp cinnamon to each Tbsp sugar) and roll up the dough into a loaf as in the recipe. I also usually grease the pan a little more heavily for a Cinnamon Raisin loaf. This bread made wonderful yet inexpensive Christmas gifts!"
 
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photo by CarrolJ photo by CarrolJ
photo by CarrolJ
Ready In:
6hrs 25mins
Ingredients:
7
Yields:
2 loaves
Serves:
20-24
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ingredients

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directions

  • Using a four-cup measuring cup, heat the milk in the microwave for approximately 2 1/2 minutes on high.
  • Add the honey, sugar, salt and 2 Tbsp butter and stir until the butter is melted. Using an instant-read thermometer, cool the milk mixture to between 100 and 110 degrees.
  • Add both yeast packages to the warm milk mixture and stir until combined. Let sit for about 10 minutes, or until yeast is foamy.
  • Put 5 cups of flour in the mixing bowl of a stand mixer and add the milk mixture. Beat with paddle attachment until well combined, then switch to the dough hook and add the rest of the flour. Continue to mix until combined, then once the dough has formed and pulled away from the sides of the mixer, continue to knead on a medium speed for 6-9 minutes. At this point, the dough should be smooth and supple.
  • Place the dough on a very lightly floured counter or board and knead by hand until you feel relaxed. Then form the dough into a smooth ball, place in a large buttered bowl, flip it over so the top of the dough is buttered, cover loosely with a non-terry kitchen towel and let rise for 2-3 hours in a warm place (I use a cold oven with the interior light turned on).
  • After rising, remove the dough from the bowl and divide it in half. Using your hands or a rolling pin and working with one piece at a time, roll out each half to a rectangle about 5-6 inches wide and 12-15 inches long (these are very approximate sizes). Starting at the short side of the dough, tightly roll up the dough into a small loaf. Pinch the dough at the seam, and tuck the ends under to make a neat loaf. Place seam-side down in a greased loaf pan and repeat with the second loaf (or make a Cinnamon Raisin loaf as described in the intro to the recipe).
  • Cover again with a kitchen towel and let loaves rise about 1 1/2 - 2 hours.
  • Preheat the oven to 400 degrees and place the loaves into the oven on the lowest rack. Turn the temperature down to 375 degrees and bake approximately 25 minutes. If the loaves start to get too brown, loosely lay a piece of aluminum foil over the loaves until they are done. Be sure the loaves are brown on the part that is inside the pan.
  • As soon as the loaves come out of the oven, brush the tops with a little soft or melted butter, then remove from the pans and cool on a rack. Be sure not to leave them in the pans or they will not have a nice firm crust.
  • Serve toasted and your family will never forget it!

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Reviews

  1. This is an excellent bread recipe. Although I used my ABM to mix and knead the bread, I followed the instructions regarding the liquid ingredients first. I only made 1 loaf by halving the recipe. I baked it in my Convection Oven at 375 degrees for 30 minutes. I ignored the instructions concerning 400 degrees. Made for PAC Fall 2012
     
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RECIPE SUBMITTED BY

One of my passions is to feed people, but I wouldn't work in a commercial kitchen on a bet. It's too hard - and I have great respect for those who do it. I fix dinner for about 60 people once a year and am always looking for new recipes for "the party", which is what led me to this site. My husband and I also make and can jams (especially strawberry - plentiful in Florida, peaches, tomatoes and green beans, not to mention the annual cookie frenzy each December when we make about 75 dozen cookies for gifts. We also smoke salmon often. We love living in Florida, but miss the fine seafood, corn, tomatoes, peaches and apples of the mid-Atlantic coast.?Below I've?defined how I rate recipes to make my ratings more useful. I think this is important as I rely a great deal on ratings and comments by other Chefs and I would like to know what their standards are. How I rate recipes: 5 stars: These are recipes I expect to make many times and require little in the way of changes to be really, really good. This rating doesn't take into account as to whether a recipe is 'gourmet' or just plain good food - if I expect to make it often, it gets 5 stars. 4 stars: These are recipes that are very good, but for one reason or another I don't expect to make it often. The reasons for not making it often can be varied, such as difficulty or cost, but NOT because we just thought it was OK instead of great. These recipes are just as good as my 5-stars and are ones I would consider making again. 3 stars: These are recipes that one of my family or extended family liked or loved, but there wasn't a consensus that it was really good. 3 stars means I probably won't make again unless there are easy changes I can do to make it more to our liking. 2 stars: These are recipes that just aren't to my taste for one reason or another. Could be flavor, poor appearance, difficulty - just about anything. I don't plan to make it again. 1 star: These are recipes I didn't even end up serving to others and will not make again. Usually my problem with these recipes is with the taste. You won't find many of these ratings from me as it is sometimes kinder to just not rate it. If I do rate it, it is to make suggestions on how to improve it.
 
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