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Source: Campbell's Recipes
Tagged With: 2 loaves
Perfect White Bread
You can set aside the store bought bread and make it yourself.  Yes, the bread needs time to rise, but the mixing, kneading, and shaping takes only minutes -- and it's easy enough for the kids to help out.
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Serves: 2 loaves
Prep Time: 120 minutes
Cook Time: 30 minutes
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6 to 6 1/2 cups all-purpose flour
3 tablespoons sugar
2 packages (0.25 ounces each) active dry yeast
2 teaspoons salt
1 1/2 cups water
1/2 cup milk
3 tablespoons butter

Stir 3 cups flour, sugar, yeast and salt in a large bowl with a whisk.
Heat the water, milk and butter in a 2-quart saucepan over low heat just until the butter is melted.
Slowly pour the milk mixture into the flour mixture. Beat with an electric mixer on medium speed until well mixed, scraping the sides of the bowl with a rubber spatula.
Stir in 2 to 3 cups flour, or enough to make a soft dough, using a wooden spoon.
Sprinkle the work surface with flour. Place the dough on the floured surface and knead for 8 to 10 minutes, adding more flour as necessary, until it's smooth and elastic. Use the heel of your hands to push the dough away from you as you knead, and then pull it back over itself, giving the dough quarter turns as you work.
Lightly grease a large bowl. Place the dough into the bowl. Turn the dough over in the bowl. (If you don't want to bake 2 loaves right away, divide the dough in half and freeze half of it in a plastic freezer bag for up to a month.)
Cover the bowl with plastic wrap or a dishtowel and set in a warm, draft-free place for 30 to 60 minutes or until it's doubled in size.
Using the heel of your hand, punch the dough to expel the air. Place the dough on a lightly floured surface and knead for 2 to 3 minutes.
Evenly divide the dough into 2 pieces. For each loaf, roll the dough into a 12 x 7-inch rectangle. Beginning at the short end, roll it up like a jelly-roll. Pinch the seams and ends to seal. Place each loaf, seam side down, into a greased 8 1/2 x 4 1/2-inch loaf pan. Cover the pans and let rise in a warm draft-free place for about 1 hour or until nearly doubled in size.
Heat the oven to 400°F. Bake the loaves on the center rack of the oven for 30 minutes or until they're golden brown and sound hollow when tapped. Remove the loaves from the pans and cool on wire racks. Slice the bread when it's cool.

Recipe Note: If you have frozen dough, thaw the dough in the plastic bag in the refrigerator for 12 hours. It will rise slightly in the bag. Once it's thawed, remove it from the bag and shape it into a loaf. Let it rise as instructed in step 9 and bake as directed.
Make-Ahead: The baked, cooled loaves of bread freeze well for about a month.

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