Basic Bread

When we make something a lot, sometimes we tend to try to make them ever fancier and more interesting. But in reading my old falling apart cookbook, the one I got at McCrory's around 1975 for $1, I found a recipe for this very basic bread. Tweak the size just a bit to fit the bread maker, and hooray! A simple bread that everyone enjoyed.

BASIC BREAD

1-1/2 cups warm milk
3 tsp or 6 tsp yeast
4 cups flour
2-1/2 tbsp sugar
1-1/2 tsp salt
2 tbsp butter

In your mixing bowl or bread machine bucket, dissolve the yeast in the milk (use 3 tsp if you're not in a hurry, and 6 tsp if you're like me and always behind schedule). Add the remaining ingredients and process according to my directions over to the side. Allow the bread to bake in the machine if you're so inclined (let's face it, that is the easiest way), or remove it after the first kneading, split in 2 pieces, and fit into two greased 8x4 loaf pans. Let rise until doubled, and bake at 350F (375 for metal pans) about 24 to 26 minutes, until the desired golden color is achieved.

Wait a few minutes before slicing, if you can, because this is so soft and fluffy.

And if you happen to have a half loaf left over, it makes great toast the next day - with or without peanut butter!