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Basic White Bread

  Cool the milk. When it is lukewarm, add the sugar, salt, and butter. Let the yeast proof (form tiny bubbles on the surface, which shows it is active) and add it to the milk. Combine with the flour and mix thoroughly. Knead vigorously on a lightly floured surface or in an electric mixer with a dough hook, until the dough is smooth and elastic to the touch. Put the dough in a greased bowl, turning it so it is oily on all sides. Cover with a damp cloth and let it rise in a warm, draft-free spot until double in bulk. Cut or punch the dough and knead a little more. Divide the dough into 3 parts. Shape each piece into a smooth loaf and place in a greased loaf pan. Cover with a cloth. Let the dough rise in a warm place until doubled in bulk. Bake in a preheated 350 F. over for 45 minutes until the bread pulls away from the sides of the pan. Brush the top of the loaves with the melted butter.

Makes 3 loaves, 5" x 11" each

2 c. scalded milk
3 T. granulated sugar
1 T. salt
3 T. butter
2 packages dry granular yeast or 2 yeast cakes dissolved in 1/4 c. lukewarm water (110 F.)
7 c. sifted all-purpose flour, or stone ground flour, if available
melted butter

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