2 Tbsp. vegetable oil
2 tsp. salt
2 Tbsp. sugar
1 c. hot milk
1 c. hot water
1 Tbsp. dry yeast (1 packet)
1/4 c. warm water
7 c. white flour
A basic crusty white bread, great for toast and sandwiches.
Yields: 2 loaves
In a large bowl, combine vegetable oil, salt, and sugar. Add hot milk and hot water; set aside to cool to lukewarm (body temperature).
In a small bowl, combine yeast with warm water. Let stand 5 minutes.
Add yeast to lukewarm milk-oil-sugar mixture. Add 3 cups of flour.
Continue to add flour little by little until you have a dough that is smooth and elastic. (If you are using an electric mixer with a dough hook, the dough has enough flour when the dough cleans the sides of the bowl.)
Spray a large bowl with nonstick spray. Place the dough in the bowl and then flip it over, so the top side has picked up some of the nonstick. (Alternatively, spray the bowl, flop the dough, then spray the dough.)
Let rise in a warm spot free from drafts until doubled in bulk (about 45 min. - 1 hour).
Punch down. Divide into two equal pieces and shape into loaves in loaf pans. Let rise again until doubled, about 45 min.
Preheat oven to 425°F (218°C).
Bake at 425°F (218°C) for 15 minutes, then lower heat to 375°F (190°C) and bake 30 additional minutes.
Submitted by Gretchen Grant Contributed on: and modified on Tuesday June 3rd, 2008