Simple White Bread

There is nothing, and I mean NOTHING, like home made bread.   It's very easy to make, probably doesn't take nearly as long as you think, and the final product is just amazing.

You can also use this recipe to make rolls instead of loaves.   You'll want to be mindful of shorter baking times if you do.

In this recipe, I will also show you how to prepare the dough and then freeze it.   This is really handy when making a holiday meal.  You'll be busy enough with everything else.

No pictures though.   My phones battery was dead while I made this.

Yield:  2 loaves

Ingredients:

2 (1/4 oz) packages active dry yeast.
3 Tablespoons white sugar
2-1/2 cups warm water (110-115 degrees F)
3 Tablespoons softened unsalted butter
1 Tablespoon salt
6-7 Cups bread flour

In a glass measuring cup, dissolve the sugar in the warm water.   Add yeast gradually while stirring constantly.   Let sit for about 5 minutes to proof the yeast.   You'll see some foam/froth appear on top.  If not, the yeast is dead and bread it will not make.

Add salt and butter to large bowl and stir in the yeast mixture.  When the salt is dissolved, add two cups flour and mix well.   Tip:  If you melt the butter then  allow to cool, you'll have an easier time of the mix.

Add more flour 1/2 cup at a time, mixing well, until the dough pulls away from the bowl.  The amount will vary based on how much humidity the flour has already absorbed while being stored.

Turn onto a floured surface and knead for at least 8 minutes.  You want a very elastic dough.

Grease a bowl and drop the dough in, then flip so both sides are greased.   Cover with cloth and let rise until doubled, about an hour.  Check frequently though.

Punch down well to remove all trapped air.   Divide in half and form into two loaves.  Put in greased bread pans, spray lightly with cooking oil and cover, letting it rise until about double.   This rise should take about 40 minutes.

Preheat oven to 425 degrees.  Lower temperature to 375 and bake loaves for about 30 minutes, or until nicely browned on top.

Remove from oven and turn loaves onto baking rack to cool.   If you want a softer crust, brush the tops of the loaves with melted butter.

Enjoy!

INSTRUCTION SUPPLEMENT FOR FREEZING DOUGH:

There are some who assert that you should add more yeast to dough that you intend to freeze.  The rationale is that the additional yeast will compensate for the yeast that dies during the freezing process.  That's all fine and good until you consider that freezing yeast does not kill it.   It won't hurt to add more, but in my experience this is just a waste.   Should you choose to take the precaution, double the amount of yeast the recipe calls for, or in this case you would use 4 packets instead of 2.  Again, I believe this to be unneeded, and I have never had a problem with frozen dough.   Up to you.

Follow the recipe normally up to the point where the first rise is done and you are about to place the dough in the bread pans.  Instead of greasing the bread pans, line them with plastic wrap, place the dough inside and press to fill out the bottom of the pan.  Remove, wrap tightly and freeze.

When you are ready to bake, place the frozen loaves in greased bread pans and cover, letting them rise until doubled.  This will take a couple hours since the dough is frozen.   Bake as normal, following the instructions in the recipe.