(Page Two of White Bread Recipe)
Punch the dough down and divide it in half
Roll each half out with a rolling pin and shape into loaves by rolling the dough starting at the
narrow end, sealing seams by pinching
Place in buttered loaf pans and butter the tops with melted butter
Cover very loosely with plastic wrap and let rise in a warm area until double in size (about 30
minutes)
Place a small pan of hot water on the bottom oven rack and preheat oven to 375 degrees F
Uncover the loaves and bake until tops are golden (25-35 minutes)
Remove from oven and again brush the tops with melted butter
Cool before slicing (if you can stand to wait that long!)
To test a loaf of bread for doneness, tap the loaf out of the pan and tap on the bottom of the loaf.
If it sounds hollow, it is done. If it doesn't sound hollow, place it back in the pan and pop it in the
oven for a few minutes longer and test it again.
Oh! I almost forget to tell you. This same bread recipe can in fact be used to bake dinner rolls
instead of the loaves of bread.
For dinner rolls...
After punching the dough down the second time, cut or pinch off dough and form into rolls by
rolling each of those pieces of dough between your hands until round
Place on greased sheet pans (15-20 per pan) and brush the tops with melted butter
Let rise again until almost double in size
Have the oven pre-heated to 400 degrees F and bake for about 8 minutes
Reverse the pans on the oven racks and bake another 7-8 minutes or until the rolls are golden
brown and done in the center
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