Basic White Bread

 Basic White Bread

1 package dry yeast

1 teaspoon sugar

1 cup warm water (105 - 115 degrees)

1 ½ tablespoons sugar

1 teaspoon salt

2 tablespoons vegetable oil

2 ¾ to 3 cups all purpose flour divided

Melted butter or margarine

Dissolve yeast and 1 teaspoon sugar in warm water. Stir well; cover and let stand at room temperature 5 minutes or until bubbly. Combine yeast mixture, 1 ½ tablespoons sugar, salt, oil, and half the flour in a large mixing bowl. Beat mixture at low speed of an electric mixer till smooth. Stir in enough remaining flour to make a soft dough.

Turn dough out onto a lightly floured surface and knead for 8 minutes or until smooth and elastic. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees) free from drafts, 1 ½ hours or until doubled in bulk.

Punch dough down. Turn out onto a floured surface; let rest 15 minutes.

Roll dough into a 14 X 7 inch rectangle. Beginning at a narrow edge, roll up dough; press firmly to eliminate air pockets. Pinch edges to seal. Place dough seam side down, in a well greased 9 X 5 X 3 inch loaf pan. Coverand repeat rising procedure 1 hour until doubled in bulk. Bake at 375 degrees for 50 minutes or until the loaf sounds hollow when tapped. Remove bread from pan immediately; cool on wire rack. Brush with melted butter.

Yield: 1 loaf

This is a soft dough that I use to make cinnamon rolls.