Ingredient List
For the bread:
  • 1 cup warm water (105-110°F)
  • ¼ cup granulated sugar
  • ¼ cup + 2 tablespoons nonfat dry milk
  • 1 tablespoon yeast, divided
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 3 tablespoons canola oil
For the Bread
  • In a large mixing bowl (a standing mixer bowl works best) combine water,  granulated sugar, powdered milk and 1 packet (2 ¼ teaspoons) of yeast. Let stand until the yeast begins to foam (about 10 minutes).

  • Add flour, salt and remaining ¾ teaspoon yeast. Mix by hand for about 30 seconds (or with a dough hook if you have one).

  • Add canola oil and mix by hand for additional 30 seconds.

  • Mix or knead dough (dough hook on a standing mixer is best) until reaches desired consistency. In a standing mixture, dough should only stick to the very bottom of the bowl. Target kneading time is 8 minutes.

  • Place dough in a greased bowl and let rise until doubled in size (about 30 minutes).

  • Spray two 8 ½” x 4 ½” loaf pans with non-stick cooking spray. Transfer dough to a lightly floured work surface. Divide dough in half; cover, let rest 10 minutes.

  • Shape into loaves by rolling each into a 10” x 6” rectangle. Starting with 6” edge, roll up tightly, pressing dough into roll. Pinch edges and ends to seal. Place in pans with seam underneath.

  • Cover; let rise until doubled in size (30-45 minutes). Near the end of the rise, preheat oven to 350°F.

  • Bake 18-20 minutes. The bread is done when golden brown and a thermometer inserted into the center registers about 205°F. Remove loaves from oven and after 5 minutes turn out onto a rack to cool.

  • Image: Homemade Basic White Bread with Jelly.

    Visit the National Festival of Breads website to learn more about bread and to get winning recipes.

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