Basic White Bread Recipe

• 1 pkt Active dry yeast
• 1 tsp Sugar
• 1 c. Hot water
• 2 Tbsp. Hot water (105F-to-115F)
• 3 c. Bread or possibly unbleached flour (bread flour gives a softer texture)
• 1/4 c. Non-fat dry lowfat milk pwdr
• 2 Tbsp. Vegetable oil or possibly margarine softened
• 1 tsp Salt Oil and cornmeal for pan
• 1 x Egg white, frothed with fork for glaze

1. STIR YEAST AND SUGAR into water; let stand till foamy, about 5 min.
2. For food processor fitted with metal blade or possibly mixer with dough hook, put remaining bread ingredients into bowl.
3. Turn machine on and slowly add in yeast mix.
4. Mix till dough cleans sides of bowl.
5. If dough is too sticky, add in more flour by the Tbsp., working it in before adding more.
6. If dough is dry and crumbly, add in more water by the tsp., working it in before adding more.
7. Once desired consistency is achieved (moist but not too sticky), mix dough till well-kneaded, uniformly supple and elastic, about 40 seconds in food processor, or possibly 6 min in mixer.
8. If mixing by hand, put ingredients into large bowl and make well in center.
9. Pour yeast mix into well and work into ingredients in bowl, then knead on floured board till dough is elastic and smooth, about 10 min.
10. Transfer dough to large plastic bag, squeeze out air and seal top.
11. Place in bowl.
12. Let rise in hot spot till doubled, about 1-to-1 1/2 hrs.
13. Oil 8-c.-capacity bread pan (9-inch).
14. Punch dough down and shape to fit pan.
15. Cover loosely with plastic.
16. Let rise in hot spot till doubled, about 1 hour.
17. 15 min before baking, put rack in center of oven; set oven at 375F.
18. When dough has doubled, brush top with egg white.
19. Bake till loaf is golden brown and sounds hollow when rapped on bottom, about 35 min.
20. Immediately remove loaf

yeast, sugar, water, water, bread, nonfat dry lowfat milk pwdr, vegetable oil, salt, egg

Taken from cookeatshare.com/recipes/basic-white-bread-79984 (may not work)