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- Level: Easy
- Total: 4 hr 20 min (includes rising and cooling times)
- Active: 30 min
- Yield: 2 loaves
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 287
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 7 g
- Cholesterol
- 12 mg
- Sodium
- 171 mg
- Level: Easy
- Total: 4 hr 20 min (includes rising and cooling times)
- Active: 30 min
- Yield: 2 loaves
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 287
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 7 g
- Cholesterol
- 12 mg
- Sodium
- 171 mg
Ingredients
Directions
- Combine the yeast and 2 cups warm water in a mixing bowl and stir to dissolve. Add the butter, sugar and salt. Use a wooden spoon to stir in one-third of the flour until smooth. Add another third of the flour and stir, then turn it out onto a floured board to knead. Knead it over 15 minutes, adding the rest of the flour as you knead. Don't let it get dry too fast; it should stay sticky. Put the dough in a buttered bowl and cover with plastic wrap. Let it rise for 1 hour.
- Knead the dough another 5 minutes, place it back in the bowl and let it rise another hour.
- Butter 2 loaf pans. Shape the dough into 2 loaves and transfer them to the prepared pans. Cover and let rise for 45 minutes.
- Preheat the oven to 400 degrees F.
- Bake the loaves until golden brown on top and cooked through, 30 to 35 minutes. Remove to a rack to cool.
