Easy Bread

Easy Bread

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Cuisine: 
Categories:  , ,

Yields or Serves:  

Rating:
[Total: 1   Average: 1/5]

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This is an easy bread to make and is great for sandwiches. Use within two to three days. If there are any leftovers use for grilled sandwiches or cut into cubes and toast for croutons.

  • 5 1/2 To 6 Cups Unbleached Flour
  • 3 Tablespoons Sugar
  • 4 1/2 Teaspoons Yeast
  • 2 Tablespoons Salt
  • 1 1/2 Cups Water
  • 1/2 Cup Milk
  • 2 Tablespoons Butter
  1. In large-size bowl combine 2 cups flour, sugar, yeast and salt.
  2. In microwave-safe bowl combine water, milk, and butter. Place in microwave on high for 15 second intervals until very warm, but not hot to the touch (120° to 130°F). You don’t want it too hot or it will kill the yeast. The butter shouldn’t melt completely.
  3. Add yeast mixture to flour mixture. Beat 2 minutes. Add 1 cup flour and beat another 2 minutes. Stir in just enough remaining flour so that the dough will form into a ball.
  4. Lightly flour surface and knead dough 6 to 8 minutes. Place back in bowl, cover with towel and let rest 10 minutes.
  5. Cut dough in half. Using a rolling pin roll each piece of dough into 12x7 inch rectangle. Beginning at short end of each rectangle, roll up tightly. Pinch seams and ends to seal. Place seam sides down in greased 8 1/2 x4 1/2 inch loaf pans. Cover with towel and let rise 45 minutes in warm place until doubled in size.
  6. Preheat oven to 400 degrees. Place in oven 25 to 30 minutes until golden brown.
  7. Remove from oven and remove from pans by running a knife around edges and invert onto wire rack.
  8. Makes 2 Loaves
  9. Prep Time: 30 Minutes Rise Time: 45 Minutes Cook Time: 30 Minutes Total Time: 105 Minutes
  10. "Work With What You Got!"
  11. ©Tiny New York Kitchen © 2019 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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