Sherilyn's White Bread
1 Tb. yeast
1/4 c. warm water
2 c. hot water
1 Tb. butter or oil
2 tsp. salt
5 3/4 c. to 6 1/4 c. flour (if you use some wheat flour, use a little less - don't use all whole wheat flour)
Soften the yeast in 1/4 c. warm water. Combine 2 c. hot water, sugar, butter, salt and 2 c. flour. Add yeast. Add more flour until it gets too stiff for mixer. Then add enough extra flour until you have a good stiff dough. Let rise until double. Put into 2 greased loaf pans. Let rise again. Bake 30 to 35 minutes at 350. Makes 2 loaves.
How to dress up your bread loaves:
For a shiny finish, brush with 1 egg white beaten with 1 Tb. water. Sprinkle with seeds or coarse ground salt. Brush loaves with coating after forming loaves into pans, but before it rises.
For a soft finish, baste loaves with melted butter mixed with 1 Tb. milk before final rise. Slash with a sharp knife before basting for the 'split loaf' look. Brush again with butter about 10 minutes before removing from oven.
For a more golden brown loaf, brush with beaten egg yolks before final rise.
Enjoy warm from the oven with butter and jam or save and eat later. (We always eat one loaf right out of the oven and save the other one for later.)