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Simple white bread

This recipe can be used to make a more traditional bread loaf or several small bread rolls. It can also be used as the base for runza.


1 c water (lukewarm)
1 c milk (scalded, cooled to lukewarm)
1⁄3 c sugar (plus 1 teaspoon for the yeast)
2 pk yeast
2 t salt
2 egg (beaten)
6 c flour (sifted)
1⁄3 c butter (melted, slightly cooled)


  1. Mix the yeast with the lukewarm water and add 1 teaspoon sugar.
  2. Add salt and 1/3 cup sugar to the scalded milk. If lukewarm, add to the yeast milk
  3. Now add the beaten eggs, 4 cups of sifted flour and mix until smooth. Mix in melted butter.
  4. Knead in rest of the flour, or enough flour to make a soft dough, smooth and easy to handle.
  5. Place the dough in a lightly greased bowl, cover with a clean cloth and let it rise in a warm place until doubled in size, about 1 hour.
  6. Turn the dough onto a lightly floured surface, knead lighlty and shape - either 3 small loaves or 12 rolls. Let it rise ina warm place, for the second time, until doubled in size, about 15-20 minutes for rolls, 45 minutes for loaves.
  7. For loaves: heat oven to 400°F, and bake for 20 minutes. Reduce temperature to 350°F and bake for a further 20 minutes. Remove loaves from pan and let them cool on wire rack.
  8. For rolls: Heat oven to 375°F and bake for 20-25 minutes.
Total time
2 hours, 55 minutes
Cooking time
Preparation time
3 loaves


If shaping dough into loaves, place each loaf in a pan, cover with a clean cloth and let it rise for the second time. If shaping dough into rolls, place the rolls on a lightly floured baking sheet and allow to rise for the second time there.


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