Victoria's Favorite White Bread

What is the best white bread to serve with soups and stews? Well, that’s a a matter of personal preference. This one, however, is hard to beat. Not only does it pair wonderfully with a steaming bowl of beef or vegetable stew, but it makes some of the best, crunchy toast. I love this bread toasted with a slather of good butter, or topped with some homemade, low-sugar raspberry jam. My girlfriend Janice uses it to make the best grilled cheese sandwiches. If you try this recipe for yourself, please share with us how you enjoyed it. It wins in so may ways, you cannot go wrong.

RECIPE:

2-1/4 teaspoons dry active yeast (1 packet Fleischmann’s®)

3 Tablespoons granulated sugar

2-1/4 cups warm water (110-115°)

1 Tablespoon kosher salt

3 Tablespoons butter

6-1/2 cups all-purpose flour

DIRECTIONS:

In the stainless steel bowl of your KitchenAid® mixer with the dough hook attached, dissolve yeast in warm water. Add the sugar, salt, and butter cut into 6-8 pieces. Add flour and mix/knead for 10 minutes on low speed (2) setting. Cover bowl with plastic wrap and set in a warm, draft-free place for 1 hour, or until doubled in bulk.

Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf, pinching the bottom seam to seal, as needed. Place in two greased 9x5-in. loaf pans. Cover with a damp, warm linen towel, and let rise until doubled, 30 minutes.

Bake in a 400° preheated oven for 10 minutes. Reduce heat to 350, and continue to bake another 20 minutes Loaves should be golden brown, and hollow-sounding when tapped on. Remove from pans, and cool on a wire rack. Serve while still warm, with cold, sweet cream butter.