This classic white bread is perfect for sandwiches, toasting or slathering with butter and jam.
Prep Time: 1 hour 45 minutes
Cook Time: 40 minutes
Total Time: 2 hours 25 minutes
2 1⁄2 cups all-purpose flour
1 package active dry yeast
2 cups LACTAID reduced-fat milk
2 tablespoons sugar
1 tablespoon butter
1 1⁄2 teaspoons salt
In a large mixing bowl combine flour and yeast; set aside.
In a medium saucepan heat and stir LACTAID® reduced-fat milk, sugar, butter, and salt just until warm (120˚ to 130˚) and butter almost melts. Add milk mixture to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (45 to 60 minutes).
Preheat oven to 375˚.
Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest 10 minutes. Meanwhile, lightly grease two 8-x-4-x-2-inch loaf pans.
Shape dough into loaves by patting or rolling. To shape dough by patting, gently pat and pinch each half of dough into a loaf shape, tucking edges beneath. To shape dough by rolling, on a lightly floured surface, roll each half of dough into a 12×8-inch rectangle. Roll up starting from a short side. Seal seams with fingertips as you roll.
Place shaped dough in prepared pans. Cover and let rise in a warm place until nearly double in size (30 to 40 minutes).
Bake for 40 minutes or until bread sounds hollow when lightly tapped (if necessary, cover loosely with foil the last 10 minutes of baking to prevent overbrowning). Immediately remove bread from pans. Cool on wire racks.