Bread Recipe

So, I did have a couple of people ask, so here’s the recipe I used for my bread. It’s straight out of the Better Homes & Gardens cookbook (12th ed.), so it’s easy to find, but for those who don’t have easy access – here ya go!

The first loaf is already gone, but here’s the second loaf freshly sliced and ready to eat!

I’ve been enjoying it with some spreadable goat cheese and this really awesome strawberry guava jam I found at Kroger. Now, on to the recipe.



5 3/4 to 6 1/4 cups all-purpose flour

1 package active dry yeast

2 1/4 cups milk or buttermilk

2 Tablespoons sugar

1 Tablespoon butter, margarine, or shortening

1 1/2 teaspoons salt




1. In a large mixing bowl combine 2 1/2 cups of the flour and the yeast; set aside. In a medium saucepan heat and stir milk, sugar, butter and salt just until warm (120 to 130 degrees) and butter almost melts. Add milk mixture to flour mixture. Beat with and electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, sitr in as much of the remaining flour as you can.

2. Turn dough out onto a lightly floured surface. Knead in enought of the remaining dough to make a moderately stiff dough that is smooth and elastic. Shap dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (45 to 60 minutes).

3. Punch dough down. Turn dough out onto a lightly floured surface; divide in half. cover; let rest 10 minutes. Meanwhile, lightly grease two 8x4x2 inch loaf pans.

4. Shape dough halves into loaves by patting or rolling.

5. Place shaped dough halves in prepared pans. Cover and let rise in a warm place until nearly double in size (30 to 45 minutes).

6. Bake in a 375 degree oven about 40 minutes or until bread sounds hollow when lightly tapped. Immediately remove bread from pans. Cool on wire racks.




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