Basic White Bread

Ingredients

• 13 servings butter melted
• 1 package yeast dry
• 2.8 cups flour all-purpose divided
• 1 teaspoon salt 
• 1 teaspoon sugar 
• 1.5 tablespoons sugar 
• 2 tablespoons vegetable oil 
• 1 cup warm water (105° to 115°)

Equipment

• bowl
• frying pan
• oven
• mixing bowl
• wire rack
• loaf pan
• hand mixer

Directions

1. Dissolve yeast and 1 teaspoon sugar in warm water. Stir well; cover and let stand at room temperature 5 minutes or until bubbly.
2. Combine yeast mixture, 1 1/2 tablespoons sugar, salt, oil, and half the flour in a large mixing bowl. Beat mixture at low speed of an electric mixer until smooth. Stir in enough remaining flour to make a soft dough.
3. Turn dough out onto a lightly floured surface and knead 8 minutes or until smooth and elastic.
4. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85), free from drafts, 1 1/2 hours or until doubled in bulk.
5. Punch dough down. Turn out onto a floured surface; let rest 15 minutes.
6. Roll dough into a 14- x 7-inch rectangle. Beginning at narrow edge, roll up dough; press firmly to eliminate air pockets. Pinch edges to seal.
7. Place dough, seam side down, in a well greased 9- x 5- x 3-inch loaf pan. Cover and repeat rising procedure 1 hour or until doubled in bulk.
8. Bake at 375 for 50 minutes or until loaf sounds hollow when tapped.
9. Remove bread from pan immediately; cool on wire rack.
10. Brush with melted butter.