here you go
http://www.youtube.com/watch?v=QcFvZtEKi...
Any recipe out of a book, if followed correctly, is fail proof.
if you search for "amish White Bread" at allrecipes.com...that should give you a pretty straight forward recipe to follow. The part where most people mess up in making bread is whne it comes to the yeast....you have to proof it and then once the dough is made let it sit and temps have to be right....but this Amish White bread recipe is a pretty much no fail one as long as you follow the directions...(if you do use this recipe i would follow the previous reviewers' suggestions and redce the sugar amount)....If this recipe fails you, I would suggest getting a bread machine...all ya gotta do it add the ingredients and the rest is pretty much done for you.
Kim's Never - Fail White Bread
o 2 pkg dry yeast put into
o 1/2 cup warm Water
o 1 3/4 .lukewarm milk ( boil skim, cool in fridg til warm)
o 7 cups flour
o 3 TBL sugar
o 2 TBL soft shortening
Take 1/2 of the flour, milk, sugar & shortening - work together. Pour in yeast & rest of flour work until smooth. (dip hands in butter or shortening) Pull like taffy. Take 1/2 of flour balls in glass dish kitchen towel over. Let raise (1hr).
After risen, punch down, knead.
Lightly grease pans. Put into pans and let rise again. Preheated oven 425 degrees F.
Let bake for 25-30 min.
Good luck!
This is the best free cooking E-book I've found, I'm sure you can find what you're looking for in it.
EASIEST BREAD RECIPE
Makes 1 loaf.
3 cups all-purpose flour
2 tablespoons sugar
1 envelope FLEISCHMANN’S RapidRise Yeast
1-1/4 teaspoons salt
3 tablespoons butter or margarine,
cut into pieces
1 egg
3/4 cup warm water (120° to 130°F)
Directions
Insert metal blade in food processor bowl. Add flour, sugar, undissolved yeast, and salt; process 5 to 10 seconds to combine. Add butter and egg. Begin processing, then slowly pour warm water through feed tube just until dough forms a ball, about 10 to 15 seconds (all water may not be needed). Continue processing for 60 seconds to knead dough. Carefully remove dough from processor bowl to lightly floured surface. Cover; let rest on floured surface 10 minutes.
Roll dough to 12 x 7-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 8-1/2 x 4-1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Bake at 375°F for 30 minutes or until done. Remove from pan; let cool on wire rack.