Title: Basic White Bread
Categories: Bread
Yield: 2 Servings

2	c	Warm milk (110-120 F.),
2	tb	Sugar,
1	pk	Active dry yeast,
1/4	c	Melted unsalted butter,
2	tb	Salt,
6	c	White flour,
1/3	c	Rye flour (optional), and
1	c	Wheat bran (optional).

INSTRUCTIONS Mix: 2 cups warm milk (110-120 F.), 2 TBSP sugar, and 1 package (TBSP) active dry yeast.

Stir well until the yeast is completely dissolved, and allow the yeast to proof. If you wish, you may use water instead of milk, and then add 2/3 cup of powdered milk to the first solid ingredients used below. Once the yeast has proofed, transfer the yeasty liquid to your main mixing bowl and mix in: 1/4 cup melted unsalted butter, and 2 TBSP salt.

If you used water to proof your yeast in, remember to add the 2/3 cup of powdered milk at this point.

You may add 1/3 cup of rye flour at this point. It will greatly enhance the texture of the bread. You may also add 1 cup of wheat bran at this time. While this will darken the bread quite a bit, and, of course, add some bran to it, it will not change the taste of the bread very much. Some people prefer the taste of the bran'ned bread, others can't tell the difference blindfolded. If you use either of these additions, the amount of total white flour will need to be adjusted.

Now add: 4 to 5 cups of white flour one cup at a time, stirring constantly, until the dough is rather stiff.

Knead the dough in a mixer, or on a floured board or marble slab. Add more white flour as needed as the dough gets sticky, up to 1 or 2 more cups. The limit is about 6 cups of total flour. Continue kneading until the bread is supple, satiny, and no longer sticky.

Butter or oil a bowl and place the dough in it, rolling the dough, so as to cover the entire surface with butter or oil. Cover and allow to rise until doubled in size, about 1 1/2 to 2 hours.

Punch down the dough, knead the dough for another 4 to 5 minutes. Divide into two equal parts, shape into loaves. Place loaves into well-buttered 9" x 5" x 3" bread pans, cover, and let rise until again doubled in size. Slash the loaves with a sharp knife or a single-edged razor blade. You may brush the loaves with lightly beaten egg whites, or water. Bake in a pre-heated 400 F oven for 40 to 45 minutes, or until the bread sounds hollow when tapped with the knuckles.

Remove the loaves from their pans, and put them back into the oven for a few minutes longer to become crisped. Note - don't leave them in the oven too long for crisping, for crisping can quickly turn into burning!

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