How to Make Bread


6 to 6 1/2 cups all-purpose flour

3 tbsp sugar

2 envelopes Fleischmann’s Active Dry Yeast

2 tsp salt

1 – 1/2 cups water

1/2 cup milk

2 tbsp butter


1. Combine water, milk and butter; heat until warm (100° to 110°F).

2. Add sugar and yeast; let stand 5 minutes.

3. Add 2-1/2 cups flour and salt; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat another 2 minutes at high speed, scraping bowl occasionally.

4. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.

5. Place kneaded dough in greased bowl, turning to grease top. Cover, let rise in warm, draft-free place until doubled in size, about 1 to 1-1/2 hours.

6. Punch dough down. Transfer dough to a lightly floured surface. Divide dough in half.

7. Roll each half into a 12 x 7-inch rectangle. Beginning at short end, roll up tightly. Pinch seam and ends to seal. Place, seam side down in greased 8-1/2 x 4-1/2 inch loaf pan. Cover; let rise in a warm, draft-free place until doubled in size, about 1 to 1-1/2 hours.

8. Bake at 400°F for 30 minutes. You’ll know bread is done when well browned and sounds hollow when top of loaf is tapped lightly with finger tip.

Makes 2 loaves.

For whole-wheat bread: Replace 1 to 3 cups all-purpose flour with whole wheat flour.

For other simple bread recipes such as this one, try the Fleischmann’s website. They’ve got beginner recipes for people such as myself who are baking neophytes, as well as step-by-step how-to videos.


About gentlemangourmet

My name is Mike and even though I’m not always a gentleman, it’s safe to say I am in love with food. Like my more famous namesake, the kid on the cereal commercial from the early 80′s, I had an ability to eat just about anything and “like it.” I’ve become a tad more discerning since my toddler phase: I prefer Pinot Noir to the customary Shiraz my parents liked, I no longer eat parmesan cheese sprinkled from a container, and can pick out which ingredients I like or don’t in a recipe by smell alone. I blame my Lebanese heritage, my large Lebanese nose (all the better for smelling with) and exposure over the past few years to some exquisite ethnic cooking styles and cuisine, as well as to some stunning, inspiring cooks who are family or friends. I’ve included a lot of their favourite recipes on this site, as well as a few of my own that have become my staples over the years. I hope you find something here that you like. Happy cooking! View all posts by gentlemangourmet

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