Ingredients

Units Scale

7 to 8 cups all-purpose flour
2 (0.25 oz) packages fast-rising instant yeast
3 cups warm water (120-130F)
1 cup dry (powdered) milk
1/4 cup sugar
2 teaspoons salt
1/4 cup cooking oil of choice (I use avocado.)

You’ll also need:
2 large mixing bowls
Small mixing bowl
Dough whisk
Thermometer
Measuring cups and spoons
Clean kitchen towel
2 bread loaf pans

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Instructions

Measure and prepare all ingredients before beginning recipe.
In a small bowl, combine 2 cups of the flour with instant yeast, no liquid.
In a large mixing bowl, mix dry milk with warm water. Do not allow it to cool.
Immediately, add sugar, salt, oil and mix well.
Add the flour-yeast mixture to the milk mixture, stirring well with dough whisk. Add remaining flour, one cup at time. Mix well until a soft dough ball forms. The final cup of flour may not be necessary to use.
Turn dough onto a lightly floured surface and knead until smooth and elastic, about 8-10 minutes. Lightly grease a large, clean bowl. Place dough in bowl, turning dough over once so all surfaces are lightly oiled. Cover with clean kitchen towel and allow to rise in warm place until doubled in size, about 1-2 hours.
Punch dough down with fist and push all sides into the center of the dough. Turn onto clean surface. Cut dough in half.
Form into two loaves and place in greased pans, unless using USA Pans which are non-stick and do not require greasing. Cover with clean kitchen towel.
Allow to rise in warm place until dough rises an inch above the pans. Bake 350F for 40-50 minutes, or until browned. Remove from oven and turn onto cooling rack. Brush with melted butter, if desired. Makes 2 loaves.

Notes

Bread slices easier when allowed to completely cool but we won’t tell if you can’t resist a slice with fresh butter. I’ll take the end piece, please!