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Prize-winning White Bread

White Bread
White Bread
This healthy recipe comes from NDSU Extension Service.


1 c. milk

2 Tbsp. sugar

2 tsp. salt

2 Tbsp. butter or shortening

2 packages active, dry yeast

1/2 c. warm water (110 to 115 degrees)

2 large eggs

5 1/2 to 6 c. all-purpose flour


Scald milk (heat until small bubbles appear; do not boil). Stir in sugar, salt and shortening. Cool to lukewarm. Sprinkle yeast on warm water; stir to dissolve. Add yeast, eggs and 2 3/4 cups of flour to milk mixture. Beat until batter is smooth, about two minutes, scraping bowl occasionally. Add enough flour, a little at a time, to make dough that leaves the side of the bowl. Turn onto a lightly floured board, cover and let rest 10 minutes. Knead until smooth and elastic, eight to 10 minutes. Place in a lightly greased bowl and turn to grease the top. Cover and let rise in a warm place until doubled in size, about an hour to 1 1/2 hours. Punch down, cover and let rise until almost doubled, about 30 minutes. Divide dough in half, shape into loaves and place in two greased 9- by 5- by 3-inch bread pans. Cover and let rise in a warm place until dough reaches the top of the pan on all sides, fills corners and the tops are rounded above the pan. Bake in a 400-degree oven for 30 to 40 minutes or until golden brown. (Keep an eye on the bread; the baking time may vary with your oven.) Place the loaves of bread on wire racks and cool away from drafts.


Makes two loaves.

When cut into 12 slices, each slice has 140 calories, 2 grams (g) of fat, 26 g of carbohydrate, 4 g of protein, 1 g of fiber and 220 milligrams of sodium.

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