The best delicious Plain Old Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Plain Old Bread recipe today!
Hello my friends, this Plain Old Bread recipe will not disappoint, I promise! Made with simple ingredients, our Plain Old Bread is amazingly delicious, and addictive, everyone will be asking for more Plain Old Bread.
What Makes This Plain Old Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Plain Old Bread.
Ready to make this Plain Old Bread Recipe? Let’s do it!
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1/2 oz Yeast (dry),
-quick-rising
-(2 envelopes)
1/4 c Water, lukewarm
7 tb Milk, dry
2 1/2 ts Sugar
1 ts Salt
1 3/4 c Water
2 tb Vegetable oil
6 c Flour, all-purpose
In a small bowl, dissolve the yeast in about 1/4 cup lukewarm water.
In a large mixing bowl, mix the powdered milk, sugar, salt and about
1 3/4 cups water together. Stir with a whisk until smooth, then add
yeast mixture.
Sift in about 3 cups of flour and mix until smooth. Add the oil; mix.
Gradually sift in the remaining flour. When it becomes stiff enough
to handle remove from the bowl and knead it as you add the flour.
Knead it for 5-7 minutes after the last flour is added.
Place the dough in a oiled bowl and turn it over to coat uniformly.
Then place it in a warm place to rise until it has doubled in size
(about 45 minutes).
Remove from bowl and knead a little. Divide into two equal parts,
shape into loaves, and place in loaf pans. Let rise again until
doubled in size.
Preheat oven to 375 degrees F. Bake 45 minutes. Remove loaves from
pans and cool on a wire rack.
NOTES:
* Ordinary white bread — This recipe is derived from the basic
bread in the American Heart Association Cookbook.
* This is good everyday bread. Be careful: it’s easy to eat too
much and get fat. You may want to have someone who has made bread
before help the first time as the amount of flour may have to be
adjusted depending on the slight differences in your measurement of
the liquids and the humidity of the day. Once you have done it it is
easy to do by the feel of the dough.
: Difficulty: moderate.
: Time: 20 minutes preparation, 2 hours rising, 1 hour cooking and
cooling.
: Precision: measure carefully.
: Pat Caudill
: Tektronix, Inc., Portland, Oregon, USA
:
Yields
2 loaves
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