Simple White Bread

The smell of freshly baked bread has got to be one of the best things!

Ingredients:

• 1 tsp sugar

• 1 packet dry yeast (about 2 ¼ tsp)

• 1 ¼ cups warm water, divided

• 3 cups all-purpose flour

• 1 ¼ tsp salt

• Cooking spray

• 1 large egg, lightly beaten

Method:

1. Dissolve sugar and yeast in ¼ cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife.

2. Add 1 cup warm water, flour, and salt to the yeast mixture; stir until a soft dough forms. Turn out onto a floured surface.

3. Knead dough until smooth and elastic (about 5 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top.

4. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.)

5. Uncover dough, and punch dough down. Cover and let rise 30 minutes. Uncover dough; punch dough down. Cover and let rest for 10 minutes. Roll into a 14 x 7-inch rectangle on a floured surface. Roll up tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.

6. Preheat oven to 425°.

7. Uncover dough; gently brush with egg. Bake at 425° for 12 minutes. Reduce oven temperature to 350° (do not remove bread from the oven); bake an additional 15 minutes or until loaf sounds hollow when tapped. Remove from pan and cool on a wire rack.