Delicious White Bread Recipe

• In large mixing bowl, combine 2 cups (500 mL) warm water, sugar, salt and yeast; mix well.
• Let stand for 10 minutes or until yeast is bubbly. Stir in oil.
• Add 2 cups (500 mL) flour; blend at low speed until moistened.
• Beat for 3 minutes at medium speed (this step can also be done by hand).
• By hand, stir in additional 2 ½ to 2 ¾ cups (625 to 675 mL) flour until dough pulls cleanly away from sides of bowl.
• Transfer mixture to floured surface.
• On floured surface, knead in 1/2 (125 mL) to 1 cup (250 mL) flour until dough is smooth and elastic, about 5 minutes (it is not necessary to incorporate all 6 cups (1.5L) flour).
• Place dough in greased bowl; cover loosely with greased plastic wrap and cloth towel.
• Let rise in warm place (80° to 85°F) (26° to 29°C) until light and doubled in size, 45 to 60 minutes.
• Grease two 8" x 4" (20 cm x 10 cm) or 9" x 5" (23 cm x 13 cm) loaf pans.
• Punch down dough several times to remove all air bubbles.
• Divide dough in half; shape into loaves.
• Place in greased pans.
• Cover; let rise in warm place until dough fills pans and tops of loaves are about 1" (2.5 cm) above pan edges, 30 to 35 minutes.
• Heat oven to 350°F (180°C).
• Uncover dough.
• Bake for 40 to 45 minutes or until loaves sound hollow when lightly tapped.
• Immediately remove from pans.
• Place on wire racks.
• Brush with melted butter. Let cool.

Breadsticks :

• After first rise time, punch down dough.
• Divide dough in half.
• Cut each half into 32 pieces; shape each into 8" (20 cm) long breadsticks.
• Place on greased or parchment-lined cookie sheets.
• Brush with beaten egg white; sprinkle with sesame seed. 7
• Cover; let rise in warm place about 30 minutes or until doubled in size.
• Bake at 400°F (200°C) for about 14 minutes.

Yield :

• 64 breadsticks
• Butter-Topped Mini-Loaves:
• After first rise time, punch down dough.
• Divide dough into 12 equal pieces.
• Shape each piece into a 7" (17.5 cm) oblong loaf; taper ends.
• Place loaves 3" (7.5 cm) apart on greased or parchment-lined cookie sheets.
• Cover; let rise in warm place until doubled in size, about 35 to 40 minutes.
• Gently, make 1/4" (0.6 cm)-deep slit down centre of each loaf.
• Drizzle each with 1 teaspoon (5 mL) melted butter.
• If desired, sprinkle with sesame seed or poppy seed.
• Bake at 375°F (190°C) for 20 to 25 minutes or until loaves sound hollow when lightly tapped. Yield: 12 mini-loaves
• Cinnamon Swirl Bread:
• After first rise time, punch down dough.
• Divide dough in half. Shape each half into 14" x 7" (35 cm x 17.5 cm) rectangle.
• Brush with melted margarine or butter. Sprinkle each with mixture of 1/4 cup (50 mL) sugar and 1 teaspoon (5 mL) cinnamon.
• Starting with 7" (17.5 cm) side, roll up.
• Seal edges; place seam side down in greased loaf pans.
• Let rise and bake as directed above.

Hamburger Buns :

• After first rise time, punch down dough.
• Divide dough in half; shape each half into eight 2" (5 cm) balls.
• If desired, flatten slightly.
• Place on greased cookie sheets.
• Cover; let rise in warm place for about 30 minutes.
• Bake at 400°F (200°C) for about 15 minutes.

Yield :

• 16 buns

Raisin Bread :

• Add 1/2 teaspoon (2 mL) cinnamon with the salt and stir in 1 cup (250 mL) raisins after beating step.
• Continue as directed above.
• To convert this recipe to vegan/vegetarian, simply substitute butter for Crisco Shortening in equal amounts.