In a small bowl, combine the lukewarm milk, water, and sugar; sprinkle with the yeast. Let stand until foamy, about 10 minutes.
In a food processor, combine the flour and salt. With the machine running, scrape the yeast mixture through the food tube just until the dough forms a ball. Knead the dough by pulsing until it is smooth and no longer sticky, about 30 times.
Spray a large bowl with nonstick spray; place the dough in the bowl. Cover loosely with plastic wrap or a damp towel and let the dough rise in a warm, draft-free place until it doubles in volume, 40-50 minutes.
Punch down the dough; lightly sprinkle a work surface with flour. Turn out the dough; pat into a 8 x 12-inch rectangle. Fold into thirds lengthwise, pinching the seams to seal, and form into an 8-inch loaf. Spray an 8 x 4-inch loaf pan with nonstick spray. Place the dough in the pan, seam-side down; cover with plastic wrap or a damp towel and let it rise in a warm, draft-free place until doubled in volume, 35-40 minutes. Preheat the oven to 425 F.
Brush the bread with the tsp. of milk. Bake on the center oven rack about 20 minutes; reduce the oven temperature to 375 F. Bake until the bread is golden brown, 25-30 minutes longer. Remove the bread from the pan and cool completely on a rack.
Per Serving (1/16 of loaf)- 58 Cal, 0 g Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 138 mg Sod, 12 g Carb, 0 g Fib, 2 g Prot, 13 mg Calc.
Points value- 1
Originally Submitted
1/27/2010
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