Classic White Bread

I grew up on whole grains and whole breads. The more texture to it the better. However opposites attract and I have domesticated with a white bread man.  Well I found a recipe that will make your fluffy, fragrant white bread cravings do back flips. This is not my recipe but I did make substitutions. Please click here for the original recipe, below is my ever so slightly modified version.

Classic White Bread

  • 2 packages of active dry yeast (5 tsps)
  • 3 tablespoons honey
  • 2 1/2 cups warm water
  • 3 tablespoons butter, softened
  • 1 tablespoon salt
  • 6 1/2 cups bread flour
In a large bowl, dissolve yeast and sugar in warm water. Beat in butter, salt and two cups of the flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each. When the dough is combined well, turn onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into four equal pieces and form into balls . Place the two balls into each  lightly greased 9×5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
Preheat oven to 425  F.
Bake at 375 degrees F for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

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