6 cups all-purpose flour (6 to 6 1/2 cups)
3 tablespoons sugar
2 teaspoons salt
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast
1 cup evaporated milk
1 cup water
1/4 cup margarine or butter
Servings: 8
1. In large mixer bowl, combine 1 1/2 cups flour, sugar, salt and undissolved yeast. Heat milk, water and 2 tablespoons margarine to 120º to 130ºF. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat at high speed 2 minutes. With spoon, stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
2. Divide dough in half. If using Active Dry Yeast, place dough in greased bowl, turning to grease top. Let rise in warm, draft-free place until doubled in size, about 1 hour. If using Rapid Rise Yeast, cover kneaded dough and let rest on floured surface 10 minutes.
3. Punch dough down. Divide dough in half. Roll each half to 12- × 7-inch rectangle. Roll up from short end to make loaf. Pinch seam to seal. Cut crosswise into 8 slices. Melt remaining butter. Brush cut sides of with melted butter and stack in greased 8 1/2- × 4 1/2- × 2 1/2-inch loaf pan, reforming loaf. Cover; let rise in warm, draft-free place until doubled in size, about 1 to 1 1/2 hours.
4. Bake at 400ºF for 30 minutes or until done. Remove from pan; cool on wire rack.
Yield: 1 Loaf
Notes: *try rising in microwave in glass pan
*try flavoring butter with herbs or sprinkling with cheese or seeds
*dip in cinnamon-sugar after brushing with butter
Whole Wheat Bread: Substitute 1 to 3 cups whole wheat flour for all-purpose flour.
3 tablespoons sugar
2 teaspoons salt
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast
1 cup evaporated milk
1 cup water
1/4 cup margarine or butter
Servings: 8
1. In large mixer bowl, combine 1 1/2 cups flour, sugar, salt and undissolved yeast. Heat milk, water and 2 tablespoons margarine to 120º to 130ºF. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat at high speed 2 minutes. With spoon, stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
2. Divide dough in half. If using Active Dry Yeast, place dough in greased bowl, turning to grease top. Let rise in warm, draft-free place until doubled in size, about 1 hour. If using Rapid Rise Yeast, cover kneaded dough and let rest on floured surface 10 minutes.
3. Punch dough down. Divide dough in half. Roll each half to 12- × 7-inch rectangle. Roll up from short end to make loaf. Pinch seam to seal. Cut crosswise into 8 slices. Melt remaining butter. Brush cut sides of with melted butter and stack in greased 8 1/2- × 4 1/2- × 2 1/2-inch loaf pan, reforming loaf. Cover; let rise in warm, draft-free place until doubled in size, about 1 to 1 1/2 hours.
4. Bake at 400ºF for 30 minutes or until done. Remove from pan; cool on wire rack.
Yield: 1 Loaf
Notes: *try rising in microwave in glass pan
*try flavoring butter with herbs or sprinkling with cheese or seeds
*dip in cinnamon-sugar after brushing with butter
Whole Wheat Bread: Substitute 1 to 3 cups whole wheat flour for all-purpose flour.
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