David's White Bread   

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5   cups all-purpose flour
2   tablespoons sugar
3   teaspoons salt
5   teaspoons active dry yeast
3   tablespoons special bakers dry milk (King Arthur)
2   tablespoons Granular Lecithin (Makes bread soft)  (King Arthur)
4   teaspoons Sourdough Bread Enhancer (gives a slight sourdough taste)(King Arthur)
1-1/2   cups warm water (120 to 130 degrees)
1/4   cup vegetable oil

In a mixing bowl, combine flour, sugar, salt, dry milk, granular lecithin, sourdough bread enhancer and yeast. Add water, and oil; beat on until well combined. Turn onto a well-floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; cover and let rise until doubled, about 45 minutes. Bake at 375 for 20-25 minutes or until golden brown (internal temp of 190 degrees). Slice serve warm. Yield: 1 loaf