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White Bread
Recipe Courtesy North Dakota Wheat Commission

2 packages active dry yeast
2 1/4 cups warm water (105-115 degrees,) divided
3 tablespoons sugar
1/3 cup instant dry milk
1 tablespoon salt
2 tablespoons oil
6 - 6 1/2 cups bread flour
Butter or margarine, softened

In large bowl, dissolve yeast in 1/2 cup water. Stir in
1 3/4 cups water, sugar, dry milk, salt, oil and 3
cups flour. Beat until smooth. Mix in enough remaining flour to
make dough easy to handle. Turn dough onto lightly floured surface;

knead until smooth and elastic, about 12-15 minutes. Place in greased
bowl; turn greased side up. Cover; let rise in warm place
until double, about 1 hour.

Punch down dough; divide into halves.
Roll each half into 18 x 9 inch rectangle. Fold crosswise
into thirds, overlapping the two sides. Roll dough tightly toward you,
beginning at one of the open ends. Press with thumbs to
seal after each turn. Pinch edge firmly to seal. Press each
end with side of hand to seal. Fold ends under loaf.

seam sides down in two greased loaf pans (9 x 5
x 3 inches). Brush lightly with butter. Let rise until double,
50-60 minutes.

Preheat oven to 450 degrees. Place loaves on low rack
so that tops of pans are in center of oven. Pans
should not touch each other or sides of oven. Bake 10

minutes; reduce heat to 350 degrees and bake 30-35 minutes until
deep golden brown and loaves sound hollow when tapped. Remove from
pans. Brush loaves with butter; cool on wire rack.

Nutritional Information
With 16 slices per loaf, one serving provides 108 calories, 3g
protein, 21g carbohydrates, 1g fat, 0.8g dietary fiber, 0mg cholesterol, 204mg