• Scratch Bread and Roll Mix Recipe for White Bread
    Scratch Bread and Roll Mix Recipe for White Bread
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  • Prep Time 40 minutes
  • Baking Time 25 minutes
  • Makes 4 loaves
  • Freezing Excellent
  • Scratch Bread and Roll Mix Recipe for White Bread
    Scratch Bread and Roll Mix Recipe for White Bread

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Ingredients

  • 1 tbsp sugar
  • 3 1/4 cups warm water
  • 4 1/2 tsp active dry yeast
  • 1/2 cup sugar
  • 2 tbsp salt
  • 1/2 cup butter, melted and cooled
  • 10 ½ - 11 ½ cups Robin Hood® Best for Bread Homestyle White Flour
  • Additional melted butter, optional

Serving Size: 4 loaves

Next

Directions

Serving Size: 4 loaves

  • Dissolve 1 tbsp (15 mL) sugar in warm water in large bowl of electric mixer. Sprinkle in yeast and stir to dissolve. Let stand 5 minutes or until frothy. Add 1/2 cup (125 mL) sugar, salt, and melted butter and stir. Beat in half the flour and continue adding flour, 1 cup (250 mL) at a time until a soft, smooth dough forms. Remove to a lightly floured surface and knead, about 10 minutes. Place in greased bowl, cover with plastic wrap and tea towel and let rise in warm place, about 1 hour or until doubled. Remove and punch down. Grease 4 9" x 5" (23 cm x 13cm) loaf pans. Divide dough into 4 equal portions. Shape each into a loaf. Place in prepared pans and cover with tea towels. Let rise 45-60 minutes or until almost doubled. Brush with melted butter if desired.
  • Preheat oven to 400°F (200°C). Bake, 20-25 minutes or until an internal temperature of 190°F (88°C).
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