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Milk Bread

Milk Bread

This recipe is based on the Back to Basics Readers’ Digest series, and is a basic bread recipe. I get the 2-pound bags of all purpose flour at the dollar store, and they are the perfect amount for this recipe. The loaves slice nicely for sandwiches, toast well, and freeze well.

Makes 2 large loaves.


  • 2 c milk
  • 1 Tbsp salt
  • 2 Tbsp butter
  • 1 pkg yeast
  • 1/2 c warm water
  • 2 Tbsp sugar
  • 6 c all purpose flour (2 pounds)


  1. In a medium saucepan, heat the milk, salt and butter until scalded. Remove and cool to 110 degrees F.
  2. Place the yeast, warm water and sugar in a very large glass bowl. Stir. Allow to proof 15 minutes.
  3. Combine the two mixtures and add 3 cups of flour. Stir with a wooden spoon 2 minutes. Gradually add the remaining flour, switching the wooden spoon for hand-kneading. Turn out and knead 5 minutes.
  4. Place in buttered glass or pyrex casserole and cover. Place in dark warm place one hour, or until doubles.
  5. Punch down, knead briefly, and divide in two. Roll each dough ball into a thin rectangle, using a rolling pin. Tightly roll the dough into a loaf shape. Seal all edges and smooth. Place in buttered loaf pans and allow to rise until double.
  6. Place in cold oven. Turn heat to 400 degrees F and bake 40-45 minutes, or until dark brown, and the loaf sounds hollow when tapped.
  7. Cool on rack.

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