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from Cizon's cookbook

Basic White Bread




  • 1 1/8 cups lukewarm water
  • 1 tbsp active dry yeast (or 2 tsp instant yeast)*
  • 2 3/4 cups baking flour
  • 2 tbsp sugar
  • 1 tsp salt
  • *If using active dry yeast, stir the yeast into the water. Let stand for 3 to 5 minutes to soften and activate yeast. If using instant yeast, mix the yeast into the flour.
  • Preparation:
    1. MIX dry ingredients together. Add water to dry mixture and mix until all the ingredients are moistened. Lightly flour hands and counter surface. Place dough on counter and continue to work with hands, kneading dough into a smooth, elastic ball. Knead for approximately 15 minutes. Or if using a bread mixer, attach bread hook and mix on low speed for 15 minutes. Check for gluten development by gently stretching dough between fingers and thumbs. Dough should feel slightly sticky and soft and will stretch without tearing. Add additional water or flour as needed, 1 tbsp at a time.
    2. PLACE in an oiled bowl, cover with plastic and let rise until double in size. Punch down, form into one loaf. Place in a greased bread pan. Cover and allow to rise until top of dough is approximately 1 inch above the top of the pan.
    3. BAKE in a preheated 350ºF oven for 30 to 35 minutes. Remove from pan and cool on rack before slicing and storing.
    4. This recipe was found on the back of Lehi Roller Mills Artisan Baking Flour Unbleached Enriched 2 lb bag.
    6. 833 East Main
    7. Lehi, Utah 84043
    8. 877-311-3566

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    modified: 2012.01.07 | created: 2012.01.07

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