• Preparation Time 30 minutes + 2 hours 10 minutes rising
  • Baking Time 30 minutes
  • Makes 2 loaves (16 slices each)
  • Freezing Excellent
  • Soft & Simple White Bread
    Soft & Simple White Bread

Ready.
Set.
Make.

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Ingredients

  • 1 tsp granulated sugar
  • 1/2 cup warm water (110-115°F/45-56°C)
  • 1 pkg (8 g) active dry yeast
  • 1 cup milk
  • 2 tbsp butter
  • 2 tbsp granulated sugar
  • 1 1/2 tsp salt
  • 1/2 cup warm water (110-115°F/45-56°C)
  • 5 1/2 cups Robin Hood® Best For Bread Homestyle White Flour, divided

Serving Size: 2 loaves (16 slices each)

Next

Directions

Serving Size: 2 loaves (16 slices each)

  • Dissolve 1 teaspoon (5 mL) sugar in 1/2 cup (125 mL) warm water in a liquid measuring cup. Sprinkle in yeast and stir. Let stand 10 minutes, then stir well.  Add yeast mixture to large bowl.
  • Heat milk to lukewarm in a medium saucepan. Stir in butter, 2 tablespoons (30 mL) sugar, salt and 1/2 cup (125 mL) warm water. Add milk mixture and 2 cups (500 mL) flour to dissolved yeast mixture. Beat with wooden spoon or electric mixer until smooth and elastic.
  • Stir in 2 1/2 cups (625 mL) of flour gradually. If necessary, add more flour to make a soft dough which leaves sides of bowl. Turn out on floured surface.
  • Knead dough, adding more flour as necessary, until dough is smooth, elastic and no longer sticky (about 10 minutes). Round up into a ball.
  • Place in lightly greased bowl. Turn dough to grease top. Cover with tea towel.
  • Let rise in warm place (75°-85°F/24°-29°C) until doubled in size (45 to 60 minutes).
  • Punch down. Turn out onto lightly floured board and divide into 2 equal portions. Cover with tea towel and let rest for 10 minutes.
  • Shape each portion into a loaf. Place seam side down in 2 greased 8 1/2" x 4 1/2" x 2 3/4" (1.5 L) loaf pans. Cover with tea towel.
  • Let rise in warm place (75°-85°F/24°-29°C) until dough rises to the top of the pan in centre and corners are filled (45 to 60 minutes).
  • Bake at 400°F (200°C) on lower oven rack for 25 to 30 minutes or until the internal temperature of the bread reaches 190°F (88°C) or the bread starts to come away from the sides of the pan. Remove from pans immediately. Brush top crust with butter if a soft crust is desired. Cool on wire cooling rack.
Finish

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