This is a developed and perfected recipe for standard white bread dough to make loaves or buns. This dough can be baked in two 2 lb loaf tins or one 4 lb loaf tin.
Do not use any additional flour when kneading the dough.
Use a plastic scraper to pick up dough that has stuck to surfaces.
Using warm water helps to activate the yeast faster.
Incorrect proving will result in a doughy, dense loaf.