http://www.robinhood.ca/recipe.category.asp?prcid=13


Robin Hood Basic White Bread
Baking time: 25-30 minutes. Makes: 2 loaves

Don.t let the name fool you. There is nothing basic about this white bread recipe.
That.s because it.s made with Robin Hood Best For Bread Homestyle White Flour. So you
know it will bake a higher rising, more even-textured loaf. As for the taste, we
promise you.ll enjoy it as much, if not more than, the smell of this delicious bread
baking in your oven. It.s been a favourite of ours for over 70 years.


1 tsp sugar 5 mL
1/2 cup water , warm 125 mL
1 envelope (8 g) active dry yeast (2 1/4 tsp/11 mL) 1 envelope
1 cup milk 250 mL
2 Tbsp butter or margarine 30 mL
2 Tbsp sugar 30 mL
1 1/2 tsp salt 7 mL
1/2 cup water , warm 125 mL
5 1/2 cups ROBIN HOOD Best For Bread Homestyle White Flour 1375 mL

Dissolve 1 teaspoon (5 ml) sugar in 1/2 cup (125 ml) warm water in large bowl.
Sprinkle in yeast. Let stand 10 minutes, then stir well. Heat milk to lukewarm. Stir
in butter, 2 tablespoons (30 ml) sugar, salt and 1/2 cup (125 ml) warm water. Add milk
mixture and 2 cups (500 ml) robin hood best for bread homestyle white flour to
dissolved yeast mixture. Beat with wooden spoon or electric mixer until smooth and
elastic. Stir in 2 1/2 cups (625 ml) of remaining flour gradually. If necessary, add
more flour to make a soft dough which leaves sides of bowl. Turn out on floured board.
Round up into a ball. Knead dough, adding more flour as necessary, until dough is
smooth, elastic and no longer sticky (about 10 minutes). Place in lightly greased
bowl. Turn dough to greased top. Cover with greased waxed paper and tea towel. Let
rise in warm place (75 -85 f/24 -29 c) until doubled (45-60 minutes). Punch down.
Turn out onto lightly floured board and divide into 2 equal portions. Cover and let
rest for 10 minutes. Shape each portion into a loaf. Place seam side down in 2
greased 8 1/2" x 4 1/2" x 2 3/4" (1.5 l) loaf pans. Cover with tea towel. Let rise
in warm place until dough rises 1 1/2" (3 cm) above top of pan in centre and corners
are filled (45 to 60 minutes). Bake at 400 f (200 c) on lower oven rack for 25 to 30
minutes. Remove from pans immediately. Brush top crust with butter if a soft crust is
desired. Cool on wire racks.

Quick note: this recipe makes 2 loaves. For 4 loaves, simply double all of your
ingredients.

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