Basic Yeast Dough

Directions

1. In large bowl of mixer, put together the yeast, dry lowfat milk, sugar, salt, and oil. Stir in the water. Add in 2 cups flour; beat at medium speed 1 minute. Add in 1 cup flour; beat at high speed 2 min scraping bowl occasionally. Stir in sufficient additional flour to make a soft dough. Turn out on floured surface. Knead till smooth and elastic, about 10 min, adding more flour if necessary to prevent sticking. Cover with plastic wrap, then with a towel. Let rise 20 min. Punch down.For white bread divide basic dough in half. Roll each on floured surface to 12 x 8 inch rectangle. Fold from long side in thirds; roll again to 12 x 8 inch rectangle. Beginning with short edge, roll dough tightly as for jelly roll. Seal ends. Place each in 8 x 4 x 3 inch loaf pan. Brush lightly with oil. Cover with plastic wrap. Chill 2-48 hrs. When ready to bake, remove pans from refrigerator, uncover, and let stand at room temperature 10 min. Puncture any surface bubbles with pick. Bake in 400 degree oven 30-40 min till golden. Remove from pans; cool on rack. Brush tops with melted butter if you like. Makes 2 loaves.
2. VARIATION: For Raisin Bread - after rolling dough as directed, brush lightly with melted butter. Put together 1/3 cup sugar and 2 tsp cinnamon; sprinkle half the mix over each. Sprinkle each with 1/3 cup raisins. Shape and bake as in white bread. Makes 2 loaves.