Dublin Core

Title

Easy White Bread

Subject

flour

yeast

sugar

salt

water

milk

cooking oil

eggs

Description

Card 1 Front of recipe RCA0009-20260629-0005:

Bread

EASY•DOES•IT YEAST BREA[D]

EASY WHITE BREAD

6½ to 7½ cups Pillsbury's Best Unbleached
or All Purpose Flour
2 pkgs. Red Star Instant Blend Dry Yeast
¼ cup sugar
1 tablespoon salt
1 cup water
1 cup milk
¼ cup cooking oil
2 eggs

Oven 375° 2 Loaves
In large mixer bowl, combine 2½ cups flour, yeast, sugar and salt;
mix well. In saucepan, heat water, milk, and oil until warm (120° to
130° F.); add to flour mixture. Add eggs. Blend at low speed until
moistened; beat 3 minutes at medium speed. By hand gradually stir in
remaining 4 to 4½ cups flour to make a firm dough. Knead on floured
surface until smooth and elastic, about 5 minutes. Place in greased
bowl, turning to grease top. Cover; let rise in warm place until light
and doubled, about 45 minutes.
Punch down dough; divide into 2 parts. Press dough into two greased
9x5 or 8x4-inch loaf pans; insert fingers between pan and dough to
round edges. Cover; let rise in warm place until light and doubled,
about 30 minutes. Bake at 375° for 35 to 45 minutes. Remove from
pans; cool.

© Copyright Universal Foods Corporation, 1973

MILWAUKEE • WISCONSIN 53201, U.S.A.

Card 1 Back of recipe RCA0009-20260629-0005:

RED STAR®
INSTANT BLEND
ACTIVE
DRY YEAST
NET WT. 1/4 OZ.
MILWAUKEE, WISCONSIN 53201 U.S.A.
[Universal Foods logo] UNIVERSAL FOODS

RED STAR®
INSTANT BLEND ACTIVE
DRY YEAST RECIPE
ON BACK
EASY
WHITE
BREAD
NET WT. 1/4 OZ.
[Universal Foods logo] UNIVERSAL FOODS

---

# Easy White Bread

*1973*

*Makes 2 loaves*

## Ingredients

- 6 1/2 to 7 1/2 cups Pillsbury's Best Unbleached or All Purpose Flour
- 2 pkgs. Red Star Instant Blend Dry Yeast
- 1/4 cup sugar
- 1 tablespoon salt
- 1 cup water
- 1 cup milk
- 1/4 cup cooking oil
- 2 eggs

## Instructions

1. In a large mixer bowl, combine 2 1/2 cups flour, yeast, sugar, and salt; mix well.
2. In a saucepan, heat water, milk, and oil until warm (120° to 130°F); add to flour mixture.
3. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed.
4. By hand, gradually stir in remaining 4 to 4 1/2 cups flour to make a firm dough.
5. Knead on floured surface until smooth and elastic, about 5 minutes.
6. Place in greased bowl, turning to grease top. Cover; let rise in warm place until light and doubled, about 45 minutes.
7. Punch down dough; divide into 2 parts.
8. Press dough into two greased 9x5 or 8x4-inch loaf pans; insert fingers between pan and dough to round edges.
9. Cover; let rise in warm place until light and doubled, about 30 minutes.
10. Bake at 375°F for 35 to 45 minutes.
11. Remove from pans; cool.

Creator

Barb Washburn

Source

RCA0009 - From Loan Ledger to Kitchen: The Barb Washburn Collection (Family)

Date

1973

Rights

Personal/Family

Format

Printed pamphlet page

Identifier

RCA0009-20260629-0005

Coverage

Washington, US Wisconsin, US

Milwaukee, Wisconsin