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CoolRise White Bread
I made this recipe in Home Economics class--long time ago. The recipe has never let me down.
5 1/2 - 6 1/2 cups flour
2 pkgs active dry yeast
2 Tablespoons sugar
1 Tablespoon salt
1/4 cup (1/2 stick) butter, softened
2 1/4 cups very hot tap water
Cooking oil
Spoon flour into dry measuring cup. Level off and pour measured flour onto wax paper.
Combine 2 cups flour, undissolved yeast, sugar and salt in large bowl. Stir well to blend. Add soft butter.
Add hot tap water to ingredients in bowl all at once.
Beat with electric mixer on medium speed for two minutes. Scrape sides of bowl occasionally.
Add one more cup of flour. Beat with electric mixer on high speed for one minute or until thick and elastic. Scrape sides of bowl occasionally.
Stir in remaining flour gradually with wooden spoon. Use just enough flour to make a soft dough which leaves sides of bowl. Turn out onto floured board. Round up into a ball.
Divide dough into two equal parts.
Knead 5 - 10 minutes or until dough is smooth and elastic.
Cover with plastic wrap and then a towel.
Let rest for 15-20 minutes on a board. Punch down.
Shape each portion into a loaf and place into a greased bread pan. Brush the surface of dough with oil. Cover pan loosely with oiled waxed paper then plastic wrap.
Refrigerate 24 to 48 hours at moderately cold setting. When ready to bake, remove from refrigerator. Uncover.
Let stand for 10 minutes. Preheat the oven to 400 degrees.
Puncture any surface bubbles with an oiled toothpick just before baking. Bake at 400 degrees for 35-40 minutes or until done. Bake on lower rack for best results.
Remove from pan immediately. Brush top crust with butter if desired. Cool on rack.
Makes 2 loaves. | 
