Classic White Bread

Many of you who have been watching and tasting all of the artisan breads we have been making has requested my plain old classic white bread recipe and so today I am willing to share. So today for our Saturday Cooking School Lesson please feel free to try your hand at a traditional loaf of bread....
This recipe makes 2 loaves

5-1/2 to 6 cups all-purpose flour
3 tablespoons sugar

2 envelopes of active dry yeast
2 teaspoons salt
1-1/2 cups water
1/2 cup milk (we like to use buttermilk)
2 tablespoons butter OR margarine


Directions

If using RapidRise Yeast:

Combine 2 cups flour, sugar, undissolved yeast and salt in a large mixer bowl.  Heat water, milk, and butter until very warm (120° to 130°F); stir into flour mixture.  Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.  Stir in 1 cup flour; beat at high speed for 2 minutes, scraping bowl occasionally.  Stir in enough remaining flour to make soft dough.  Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.  Cover; let rest 10 minutes.

Divide dough in half.  Roll each half to 12 x 7-inch rectangle.  Beginning at short end of each rectangle, roll up tightly as for jelly roll.  Pinch seams and ends to seal.  Place, seam sides down, in greased 8-1/2 x 4-1/2 inch loaf pans.  Cover; let rise in warm, draft free place until doubled in size, about 45 minutes.

Bake at 400°F for 25 to 30 minutes or until done.  Remove from pans; cool on wire rack.

If using Active Dry Yeast:

Place 1/2 cup warm water (100° to 110°F) in a large warm bowl. Sprinkle in yeast and 1 teaspoon sugar; stir. Let sit 5 to 10 minutes, until foamy on top. Combine remaining water, milk, butter and sugar; heat until warm (100° to 110°F). Add to yeast mixture with salt and 4 cups flour. Mix well using the medium speed of an electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm, draft-free place until doubled in size, about 45 to 60 minutes.

Punch dough down. Divide dough in half. Roll each half to 12 x 7-inch rectangle.  Beginning at short end of each rectangle, roll up tightly as for jelly roll.  Pinch seams and ends to seal.  Place, seam sides down, in greased 8-1/2 x 4-1/2 inch loaf pans.  Cover; let rise in warm, draft free place until doubled in size, about 45 minutes.

Bake at 400°F for 25 to 30 minutes or until done.  Remove from pans; cool on wire rack.

To make Whole Wheat Bread:  Substitute 2 cups whole wheat flour for part of all-purpose flour.