Old-Fashioned Scratch White Bread
February 25, 2013
"Don't be intimidated by homemade bread recipies, this one is easy and makes a great loaf of bread, this will make two large loaves of bread"
- Serving Size: 1 (62.1 g)
- Calories 149.7
- Total Fat - 0.6 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 147.6 mg
- Total Carbohydrate - 31 g
- Dietary Fiber - 1.1 g
- Sugars - 5.7 g
- Protein - 4.5 g
- Calcium - 7.6 mg
- Iron - 1.6 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.4 mg
In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam (if it does not foam then your water is too hot, throw away and try again).
Mix salt and oil into the yeast.
Mix in flour one cup at a time.
Knead dough on a lightly floured surface until smooth.
Place in a well oiled bowl, turn dough to coat.
Cover with a damp cloth.
Allow to rise until doubled in bulk about 1 hour.
Ch dough down. Knead for a few minutes, and divide in half.
Shape into 2 loaves then place into two well oiled 9x5 inch loaf pans.
Allow to rise for 30 minutes or until dough has risen 1 inch above pans.
Bake at 350 degrees F (175 degrees C) for 30 minutes.
Tips & Variations
- 2 (9x5 inch) loaf pans