White Sandwich Bread

Yield: 2 loaves

Categories:  Breads

Ingredients

5-1/2 to 6 cups all-purpose flour
3 tablespoons sugar
2 envelopes Fleischmann's® RapidRise Yeast OR Active Dry Yeast
2 teaspoons salt
1-1/2 cups water
1/2 cup milk
2 tablespoons butter OR margarine

Directions

If using RapidRise Yeast:Combine 2 cups flour, sugar, undissolved yeast and salt in a large mixer bowl. Heat water, milk, and butter until very warm (120° to 130°F); stir into flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in 1 cup flour; beat at high speed for 2 minutes, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough in half. Roll each half to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in greased 8-1/2 x 4-1/2 inch loaf pans. Cover; let rise in warm, draft free place until doubled in size, about 45 minutes.Bake at 400°F for 25 to 30 minutes or until done. Remove from pans; cool on wire rack.

If using Active Dry Yeast:Place 1/2 cup warm water (100° to 110°F) in a large warm bowl. Sprinkle in yeast and 1 teaspoon sugar; stir. Let sit 5 to 10 minutes, until foamy on top. Combine remaining water, milk, butter and sugar; heat until warm (100° to 110°F). Add to yeast mixture with salt and 4 cups flour. Mix well using the medium speed of an electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm, draft-free place until doubled in size, about 45 to 60 minutes.

Punch dough down. Divide dough in half. Roll each half to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in greased 8-1/2 x 4-1/2 inch loaf pans. Cover; let rise in warm, draft free place until doubled in size, about 45 minutes.Bake at 400°F for 25 to 30 minutes or until done. Remove from pans; cool on wire rack.

To make Whole Wheat Bread: Substitute 2 cups whole wheat flour for part of all-purpose flour.