- two tablespoons active dry yeast
- 1 tablespoon white-colored sugar
- 2 cups tepid to warm water
- 1 cup low-fat milk
- two tablespoons margarine, softened
- 6 cups bread flour
- 1 tablespoon salt
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Directions
Preparation: 25 min › Prepare: 25 min › Ready in: 50 min
- In a tiny mixing bowl, dissolve yeast and sugar within the tepid to warm water. Let stand until creamy, about ten minutes.
- Inside a large mixing bowl, combine the yeast mixture using the milk, the butter or margarine, flour and also the salt stir until well combined. Mix so when the dough has pulled together, transform it out onto a gently floured surface and knead until smooth and elastic, 8 minutes.
- Gently oil a sizable mixing bowl, put the dough within the bowl and switch to coat with oil. Cover having a clean moist cloth and include a warm spot to rise until bending in volume, about one hour.
- Preheat oven to 200 levels C.
- Deflate the dough and switch it onto a gently floured surface. Divide the dough into two equal pieces and form into loaves. Put the loaves into two gently greased 23x12 cm loaf tins. Cover the loaves having a moist cloth and let rise until bending in volume, about 40 minutes.
- Mist loaves with water and bake for twenty to thirty minutes or before the loaves are golden brown and the foot of a loaf sounds hollow when drawn on.