Baking Tip
To measure flour accurately, spoon into dry measuring cup and level off with a knife. Do not pack down.


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Baking Time:

  25-30 minutes.

Makes:

  2 loaves

Freezing:

  

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Don’t let the name fool you. There is nothing basic about this white bread recipe. That’s because it’s made with Robin Hood Best For Bread Homestyle White Flour. So you know it will bake a higher rising, more even-textured loaf. As for the taste, we promise you’ll enjoy it as much, if not more than, the smell of this delicious bread baking in your oven. It’s been a favourite of ours for over 70 years.

1 tsp

sugar

5 mL

1/2 cup

water, warm

125 mL

1 envelope

active dry yeast (2 1/4 tsp/11 mL)

8 g

1 cup

milk

250 mL

2 tbsp

butter or margarine

30 mL

2 tbsp

sugar

30 mL

1 1/2 tsp

salt

7 mL

1/2 cup

water, warm

125 mL

5 1/2 cups

ROBIN HOOD® Best For Bread Homestyle White Flour

1375 mL

 

Preparation


DISSOLVE 1 teaspoon (5 mL) sugar in 1/2 cup (125 mL) warm water in large bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.


HEAT milk to lukewarm. Stir in butter, 2 tablespoons (30 mL) sugar, salt and 1/2 cup (125 mL) warm water. Add milk mixture and 2 cups (500 mL) Robin Hood Best For Bread Homestyle White Flour to dissolved yeast mixture. Beat with wooden spoon or electric mixer until smooth and elastic.


STIR IN 2 1/2 cups (625 mL) of remaining flour gradually. If necessary, add more flour to make a soft dough which leaves sides of bowl. Turn out on floured board. Round up into a ball.


KNEAD dough, adding more flour as necessary, until dough is smooth, elastic and no longer sticky (about 10 minutes).


PLACE in lightly greased bowl. Turn dough to greased top. Cover with greased waxed paper and tea towel.


LET RISE in warm place (75°-85°F/24°-29°C) until doubled (45-60 minutes).


PUNCH DOWN. Turn out onto lightly floured board and divide into 2 equal portions. Cover and let rest for 10 minutes.


SHAPE each portion into a loaf. Place seam side down in 2 greased 8 1/2" x 4 1/2" x 2 3/4" (1.5 L) loaf pans. Cover with tea towel.


LET RISE in warm place until dough rises 1 1/2" (3 cm) above top of pan in centre and corners are filled (45 to 60 minutes).


BAKE at 400°F (200°C) on lower oven rack for 25 to 30 minutes. Remove from pans immediately. Brush top crust with butter if a soft crust is desired. Cool on wire racks.


QUICK NOTE: This recipe makes 2 loaves. For 4 loaves, simply double all of your ingredients.


Nutrient Content Per Portion

Calories214
Protein6.9 g
Fat3.4 g
Saturated Fat1.9 gm
Carbohydrate38.9 g
Fibre1.1 g
Sodium451 mg
Cholesterol8 mg


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