Traditional White Bread Popular Recipes

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Traditional White Bread

"A scrumptious bread with a completely light center with crunchy crust. You may alternative butter or vegetable oil for the lard if you desire."

Ingredients :

2 (.25 ounce) programs lively dry yeast
3 tablespoons white sugar
2 half cups warm water (one hundred ten degrees F/forty five stages C)
3 tablespoons lard, softened
1 tablespoon salt
6 half cups bread flour

Instructions :

Prep : 20M	Cook : 20M	Ready in : 2H30M

In a large bowl, dissolve yeast and sugar in heat water. Stir in lard, salt and two cups of the flour. Stir inside the ultimate flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured floor and knead till easy and elastic, approximately 8 minutes.
Lightly oil a large bowl, area the dough in the bowl and flip to coat with oil. Cover with a damp fabric and allow upward push in a warm region till doubled in extent, approximately 1 hour.
Deflate the dough and flip it out onto a lightly floured floor. Divide the dough into two identical pieces and shape into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a humid material and let upward push until doubled in extent, approximately 40 mins.
Preheat oven to 425 degrees F (220 ranges C).
Bake at 375 ranges F (190 levels C) for about 30 minutes or till the top is golden brown and the bottom of the loaf sounds hollow while tapped.

Notes :

Reynolds® Aluminum foil can be used to preserve meals moist, cook dinner it lightly, and make easy-up less complicated.

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