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Artisanal White Bread

  • Beginner
  • 2 Loaves
  • 1 hr 40 min
Baking Success Or Baking Mess

Ingredients

5-1/2 to 6 cups all-purpose flour
3 tablespoons sugar
2 (4-1/2 tsp.) envelopes Fleischmann's® Quick Rise Yeast
OR Fleischmann's® Traditional Yeast
2 teaspoons salt
1-1/2 cups water
1/2 cup milk
2 tablespoons butter OR margarine

Instructions

If using Rapid Rise OR Quick Rise Yeast:

In large bowl, combine 2 cups flour, sugar, undissolved yeast and salt. Heat water, milk and butter until very warm (120° to 130°F); stir into flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in 1 cup flour; beat at high speed for 2 minutes, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.


Divide dough in half. Roll each half to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tighly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in greased 8-1/2 x 4-1/2 inch loaf pans. cover; let rise in warm, draft free place until doubled in size, about 45 minutes.


Bake at 400°F for 25 to 30 minutes or until done. Remove from pans; cool on wire rack.


If using Active Dry OR Traditional Yeast:

Place 1/2 cup warm water (100° to 110°F) in a large warm bowl. Sprinkle in dry yeast and 1 teaspoon sugar; stir. Let sit 5 to 10 minutes, until foamy on top. Add remaining 1 cup water, milk, butter, sugar, salt and 4 cups flour. Mix well using the medium speed of an electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm, draft-free place until doubled in size, about 45 to 60 minutes.


Punch dough down. Divide dough in half. Roll each half to 12 x 7-inch rectangle. Beginning at short end of each rectangle, rollup tighly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, ingreased 8-1/2 x 4-1/2 inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.


Bake at 400°F for 25 to 30 minutes or until done. Remove from pans; cool on wire rack.


To Make Whole Wheat Bread: Substitute 2 cups whole wheat flour for part of all purpose flour.


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Reviews (3)

  • Raffikat! I remember from the Bake-off shows 🙂 That was a good review of yeast, and I learned about pizza yeast. thanx !

    Amy Meyer
    • Hi Amy, glad you were able to learn some things. Happy baking!

      bakegood1
  • I used 5 1/2 cups of flour ,vegan margarine and milk. Rose beautifully. Hard to wait to try it out with some butter.

    Patti Koo
 

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