Basic white bread (with no eggs)

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I found this fabulous traditional bread recipe here

I have made few modifications to this recipe (substituting honey for sugar, substituting lard for canola oil and slight changes in measurements).

Active dry yeast- 1 (.25 ounce) packages (if using bread machine, use rapid rise yeast).

Honey- 1/4th cup

warm water (110 degrees F/45 degrees C)- 1 1/4 cups

Canola oil- 6 tbsp.

salt- 1 tsp.

Regular all purpose flour- 3 1/4 cups

1. In a large bowl, dissolve yeast and sugar in warm water. Stir in oil, salt and half of the flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth, about 8 minutes.
2. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9×5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
4. Preheat oven to 425 degrees F (220 degrees C). Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

If using bread maker, place all the ingredients in the bowl and set basic bread cycle. I have tried this recipe with and without bread makers and it just works great either way.

Note: Though rapid rise yeast give better results, dry active yeast also works for the bread-maker in this recipe.


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