4 1/2 cups all-purpose flour, * see note
1/3 cup sugar
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast
1 teaspoon salt
3/4 cup milk
1/2 cup water
1/3 cup butter or margarine, cut into pieces
2 eggs
Servings: 16 / Yield: 1 loaf
1. In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and butter until warm (105º to 115ºF). Butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in remaining flour to make stiff batter; grease top. Cover tightly with plastic wrap; refrigerate 2 hours or up to 2 days.
2. Remove dough from refrigerator. Punch dough down. Remove dough to lightly floured surface; divide in half or leave whole, depending on selected preparation.
Notes: *To measure flour: Spoon into standard dry-ingredient measuring cup; level with straight-edged knife.
1/3 cup sugar
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast
1 teaspoon salt
3/4 cup milk
1/2 cup water
1/3 cup butter or margarine, cut into pieces
2 eggs
Servings: 16 / Yield: 1 loaf
1. In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and butter until warm (105º to 115ºF). Butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in remaining flour to make stiff batter; grease top. Cover tightly with plastic wrap; refrigerate 2 hours or up to 2 days.
2. Remove dough from refrigerator. Punch dough down. Remove dough to lightly floured surface; divide in half or leave whole, depending on selected preparation.
Notes: *To measure flour: Spoon into standard dry-ingredient measuring cup; level with straight-edged knife.