|Divide dough into 2 Loaf Pans ( 9″x5″). Cover and place over your oven or a warm spot and let dough rise to the top, it doubles in size!|
|I think I have more pictures of my very first bread baked from scratch than my kids…just kidding kids….. kidding kids…hahaha|
|Let bread cool completely before cutting, it was torturing my son to wait until the bread was completely cool, but believe me, it is worth the wait!!|
|Doesn’t it look gorgeous? I know, just keep waiting for it to cool, go get a fun magazine to take your mind off of the amazing aroma….|
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Nettie Moore is the cook, baker, photographer, and designer behind Moore or Less Cooking Food Blog. Nettie is a self-trained cook and baker. She loves creating easy recipes that don’t call for a lot of unknown ingredients. Nettie’s Blueberry Skillet Cake has been featured in Taste Of Home Magazine and her Peach Raspberry Pie has won awards! She was born and raised in Southern California and now lives with her artist husband. Follow Nettie on her blog, Moore or Less Cooking, or on
- 2¾ cups warm water
- 1½ packages RAPID RISE Yeast (1 packet= .25 oz)
- 1 Tablespoon salt
- 1½ Tablespoons sugar
- 5½ cups All Purpose Flour
- Melted butter for brushing
- Mix all ingredients in Kitchen Aid, then spoon into 2 well greased loaf pans ( 9″x5″).
- Cover with a towel, let rise in pans until dough reaches the top of the pans, and bake in 350 degree oven for 45 minutes or until golden brown.
- Keep an eye on it to make sure it doesn’t get too brown. You are looking for golden brown.
- Minutes before done, brush with melted butter. Makes 2 loaves.
- Bread will be moist at first.
- I know it is difficult, but let the bread cool completely before cutting.