This is Audrey Stuckless’s homemade white bread, copied straight from her handwritten recipe. A half batch fills 4 or 5 loaf pans, the full batch makes twice the bread, and the same dough works for pizza, toutins and cinnamon rolls.
Half batch4 or 5 loavesfull batch makes twice that
RiseAbout 3 hrthree rises
Bake35 minat 330°F
Ingredients
Half batch: yeast mixture
- 1½ cups warm water
- 1½ Tbsp sugar
- 1½ Tbsp regular yeast
Half batch: dough
- 12 cups flour
- ½ cup butter, or a little more
- 1½ Tbsp salt (not heaping)
- ½ cup sugar
- 3½ to 4 cups warm water, or more for a good texture
Full batch (twice the bread)
- 24 cups flour
- 1½ cups butter
- 3 Tbsp salt
- 1¼ cups sugar
- 3 Tbsp instant or fast rise yeast
- 10 to 11 cups warm water
Method
- Start the yeast. For a half batch, stir the warm water, sugar and regular yeast together in a small bowl and let it sit until foamy. For a full batch, skip this step, since the instant yeast goes right in with the flour.
- Rub in the butter. In your biggest bowl, rub the flour, butter, salt and sugar (and the instant yeast, for a full batch) together with your hands until the butter disappears.
- Mix the dough. Pour in the yeast mixture if you made one, then add the warm water a bit at a time until the dough feels right. Knead it into a nice round ball, rub a little butter over the top and cover.
- Let it rise. Leave it to double in size, about 1 to 1½ hours.
- Punch down and rise again. Knead or punch the dough down and let it double again.
- Pan it. Shape into greased loaf pans, 4 or 5 for a half batch, and let the dough rise up over the tops of the pans.
- Bake. Bake at 330°F for about 35 minutes, until golden brown.
One dough, lots of uses: This same dough makes pizza crust and toutins, or roll it out for cinnamon rolls.
Recipe by Audrey Stuckless.
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