Basic White Bread

Ingredients

• 2 1/2 c. water (115° F) - potato water if available
• 1 tbsp active dry yeast
• 1/4 c. honey or sugar
• 3 c. all-purpose flour
• 1 tbsp salt
• 1/4 c butter
• 3 to 4 cups more all-purpose flour

Instructions

1. Pour water into small mixing bowl
2. Sprinkle in yeast & add honey or sugar
3. Let yeast dissolve, w/o stirring. Yeast will form a tan coating over water in 5 or 10 min. Don't let it stand so long it becomes light & foamy & uses its life
4. While yeast is dissolving sift together 3 cups flour & salt into large mixing bowl. Add butter to flour & w/ pastry blender cut in butter to resemble crumbs.
5. Add yeast mixture to flour crumbs. W/ slotted spoon beat well to make a sponge. Cover w/ plastic wrap-let stand 10-15 min.
6. Gradually add more flour to the sponge, never exceeding the lower measurement of 3 cups, adding only enough flour to make a soft dough.
7. Turn out onto well-floured surface & knead 8-10 mins adding flour only as necessary to prevent sticking.
8. Return dough to bowl & cover w/ plastic. Let rise about an hr or until double in bulk.
9. ## After Risen
10. Punch down & divide into 2 portions.
11. Shape loaves & put in greased loaf pans (8½ x 4½). Let rise.
12. For superior texture, punch down & remold loves for a second rise in pans.
13. When dough is almost double, bake 30-35 mins @ 375° to 400°F or until done (tap top of loaf w/ knuckles & it will sound hollow)
14. Remove from pans & cool on wire racks.