Oven Crusty White Bread
- 2 tablespoons active dry yeast
- 1 tablespoon white sugar
- 2 cups warm water
- 1 cup low fat milk
- 2 tablespoons margarine, softened
- 6 cups bread flour
- 1 tablespoon salt
Preparation:25min › Cook:25min › Ready in:50min
- In a small mixing bowl, dissolve yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
- In a large mixing bowl, combine the yeast mixture with the milk, the butter or margarine, flour and the salt; stir until well combined. Mix and when the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a clean damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
- Preheat oven to 200 degrees C.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 23x12 cm loaf tins. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
- Mist loaves with water and bake for 20 to 30 minutes or until the loaves are golden brown and the bottom of a loaf sounds hollow when tapped.
We've just adjusted the amount of flour in this recipe from 500g to 800g after checking the original submission. - 22 Feb 2010
worst bread ever! way way way way way too wet.check your figures pls. - 21 Feb 2010
There seems to be too much liquid in this recipe. My dough was more like a batter - 14 Jul 2009