Rich White Bread

This is a rich loaf heavy in fat, fiber, and flavor.

1-1/2 C hot water
1/2 C non-fat dry milk
2 tbsp. sugar
2 tsp. salt
2 pkg. dry yeast

5-1/2 to 6 C bread or all-purpose flour
2 tbsp. butter at room temperature
2 eggs at room temperature

Place the hot water in a large mixing bowl and stir in the milk, sugar, salt, yeast, and 3 cups of the flour with a wooden spoon or electric mixer. Add the butter and eggs and beat until the batter is smooth. Add the remaining flour 1/2 cup at a time until the dough forms a rough mass and leaves the sides of the bowl. Knead by hand on a lightly floured surface or with an electric mixer for about 8 minutes, until the dough is smooth and elastic, adding more flour if the dough is sticky. Place the dough in a lightly greased bowl, turning it to lightly grease both sides, cover with plastic wrap, and let rise until doubled in volume, about 90 minutes. Fold back the plastic wrap and punch down the dough, folding it over itself towards the center and turning it over. Cover with plastic wrap again and let rise until almost doubled in bulk, about 30 minutes. Knead the dough just enough to deflate it and shape into 2 round balls. Form the balls into two oval pieces about 9 inches long and 6 inches wide. Fold the ovals in half lengthwise, pinch the seams, and place seam side down in two lightly greased 9×5 inch loaf pans. Cover the loaves with lightly greased wax paper and let rise until the dough has risen to about 1 inch above the edge of the pan, about 1 hour. Bake in preheated 400F oven until the crusts are golden brown and the bread has come away from the edges of the pans, about 35 to 40 minutes. Remove from the pans and cool on a wire rack before serving. Makes 2 loaves.

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