Homemade Bread
Minutes Prep time: 20
Minutes Total time: 180
Servings: 12
Difficulty: Intermediate
Minutes Prep time: 20
Minutes Total time: 180
Servings: 12
Difficulty: Intermediate
2 cups warm water (105° to 115°F)
2 pkgs (1/4 oz each) instant yeast
2/3 cup Swiss Miss® Nonfat Dry Milk
2 tablespoons granulated sugar
2 teaspoons salt
4 tablespoons butter, melted
6 cups all-purpose flour, plus more as needed
PAM® Original No-Stick Cooking Spray
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 59 mg | 6% |
Carbohydrate | 52 g | 17% |
Cholesterol | 11 mg | 4% |
Total Fat | 5 g | 7% |
Iron | 3 mg | 16% |
Calories | 287 kcal | 14% |
Sodium | 442 mg | 18% |
Protein | 8 g | 17% |
Saturated Fat | 3 g | 13% |
Sugars | 4 g | 0 |
Vitamin C | 0 |
Stir together water, yeast, dry milk, sugar, salt and butter in large bowl. Stir in flour slowly until blended.
Turn dough out onto a floured surface and knead until smooth and elastic, 6 to 8 minutes. If your dough is too sticky, knead in more flour 1/4-cup at a time. Spray a large bowl with cooking spray. Place dough in bowl, cover and let rise in a warm place until doubled, about 1 hour.
Spray two 9x5-inch loaf pans with cooking spray. Punch down dough and divide in half. Shape into two loaves. Place in pans, cover and let rise until doubled, about 30 minutes.
Preheat oven to 400°F. Bake 20 minutes. Tent lightly with foil and continue baking until golden brown, 15 to 20 minutes. Internal temperature should read 195° to 205°F. Turn bread out onto wire rack to cool completely before slicing.
If you have a stand mixer, dough can be kneaded with the dough hook on medium-low speed for about 5 minutes instead of kneading by hand
Homemade Bread