White Bread Pane Bianco is a tender yeast bread that will need a warm place to rise.
2 packages active dry yeast
1 cup warm water (110 to 115-degrees)
1 cup warm milk (110 to 115-degrees)
5-1/2 to 6 cups bread flour or all-purpose flour (divided)
1 tablespoon butter, softened
1 teaspoon sugar
1 teaspoon salt
Dissolve yeast in warm water in large bowl. Stir in milk, four cups of flour, the butter, sugar and salt. Stir in enough of the remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead five minutes. Cover and let rest 20 minutes.
Knead dough on lightly floured surface about ten minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 45 minutes or until doubled in size. Dough is ready if indentation remains when touched.
Grease a cookie sheet. Punch down dough; then roll into rectangle that measures 14-by-10-inches. Roll up tightly, beginning at 10-inch side. Pinch edge of dough into roll to seal well. Roll gently back and forth to taper ends. Place seam side down on cookie sheet. Cover and let rise in warm place 30 minutes or until double in size.
Preheat oven to 325-degrees. Make three slices, about 1/4-inch deep, across loaf; dust with flour. Bake 55 minutes or until golden brown and loaf sounds hollow when tapped.
If you do not have a warm place in which to let bread rise, preheat oven to lowest temperature for 30 to 60 seconds or until oven temperature registers 85 to 90 degrees. Turn off oven, set bread in oven and let rise. Do not open the oven door during this time.
Recipe makes 1 loaf.
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