White Bread (Quick Rising)

White Bread #1

About 6 cups all-purpose flour
2 packages (4 1/2 teaspoons) instant (or quick-RapidRise) yeast
1 teaspoon salt
2 1/4 cups total of: milk or water
or use one of the following:
1 1/4 cups milk (or 1 1/2 cup)
1 cup water (or 3/4 cup)
2 tablespoon milk or water
1/4 cup sugar
8 tablespoons cooking oil

In a mixing bowl, combine 3 cups flour, salt, undissolved yeast, and sugar. Heat milk and/or water until warm (120 to 130 degrees F.). Add heated liquid mixture and oil to flour mixture and mix with a spoon until combined. Add 1 cup of flour at a time. Knead for 6 to 8 minutes until smooth and elastic. Divide dough in half. Cover and let rest for about 10 minutes. (If the dough way to sticky to handle, add a little bit of flour.) Make a loaf shape and tuck edges underneath. Place loaves in 2 slightly greased or sprayed loaf pans. Cover and let rise in a warm place for about 40 minutes or until nearly doubled. Bake in a preheated 375 degree F. oven for about 25 to 35 minutes until loaves are brown (but not overbrowned). (It should sound hollow when tapped.) Remove from loaf pans immediately and let cool on a wire rack. Makes 2 loaves.

Honey White Bread
Follow the above recipe. Omit the sugar. Use 2 cups milk or water. Place about 4 tablespoons of honey in with the milk and/or water (after it has been heated).

White Bread #2

About 5 3/4 cups all-purpose flour
2 packages (4 1/2 teaspoons) instant (or quick-RapidRise) yeast
1 teaspoon salt
2 1/4 cups total of milk or water
or use the following:
1 1/4 cups milk (or 1 1/2 cup)
1 cup water (or 3/4 cup)
1/4 cup sugar
3 tablespoons shortening

In a mixing bowl, combine 3 cups flour, salt, and undissolved yeast. Heat milk and/or water, sugar, and shortening until warm (120 to 130 degrees F.). Add heated liquid mixture to flour mixture and mix with a spoon until combined. Add 1 cup of flour at a time (3/4 cup the last time) and mix. Knead for 6 to 8 minutes until smooth and elastic. Divide dough in half. Cover and let rest for about 10 minutes. Knead for 6 to 8 minutes until smooth and elastic. Divide dough in half. Cover and let rest for about 10 minutes. (If the dough way to sticky to handle, add a little bit of flour.) Make a loaf shape and tuck edges underneath. Place loaves in 2 slightly greased or sprayed loaf pans. Cover and let rise in a warm place for about 40 minutes or until nearly doubled. Bake in a preheated 375 degree F. oven for about 25 to 35 minutes until loaves are brown (but not overbrowned). (It should sound hollow when tapped.) Remove from loaf pans immediately and let cool on a wire rack. Makes 2 loaves.

Note: If the dough is way to sticky to handle, add a little bit of flour.

The Pratt Family Cookbook
www.fastq.com/~jbpratt/recipes/recipemain.html