Basic White Bread

Don't skimp on anything in this recipe, ESPECIALLY the kneading. Do the full 10 minutes, no less. Also, PLEASE don't use substitutions...or a bread machine thing.

Basic White Bread

Makes two 9" x 5" x 3" loaves

1/2 cup scalded milk
3 tablespoons sugar
2 teaspoons salt
3 tablespoons butter (yes, butter.)
1 1/2 cups warm water (105-115^oF)
1 packet active dry yeast
about 6 cups sifted flour
1-2 tablespoons melted butter (optional)

Mix milk, sugar, and butter in a small bowl, stirring until sugar dissolves and cool until lukewarm.

Pour warm water into a large warm bowl, sprinkle in yeast, and stir until dissolved. Stir in milk mixture, add 3 cups flour, and beat with a wooden spoon until smooth. Use your hands to mix in enough flour (adding a little at a time) to make a soft dough. Mixture should be sticky, but leave the sides of the bowl relatively clean. Knead for 10 minutes on a lightly floured board or counter, adding as little extra flour as possible.

Shape into a smooth ball, place in a greased large bowl, turning bowl to grease all over. Cover with a cloth in a warm, draft-free spot and let rise for an hour or so (until it has doubled in size).

Punch down, turn onto lightly floured board/counter and let rest 5 minutes. Knead lightly for 2 minutes. Halve the dough and shape each into two loaves that are 7" x 4" each (not sure about the height), place in greased loaf pans, cover, and and let rise again until they double in size (about an hour) again. About 15 minutes before baking, preheat the oven to 400^oF. When both loaves have risen, brush tops with melted butter (for a softer crust). Bake 35-40 minutes (times vary by oven) until golden brown and loaves sound hollow when tapped. Turn out immediately and cool on wire racks.