I baked my first loafs of bread today. I tried one recipe, but it left no doubt in my mind that it was going to suck. Still, I stuck in the oven to rise for an hour. I made another bread recipe from Fleischmanns as well, and this one rose like a champ. The first recipe landed itself in the garbage, before I even tried to bake it. It didn't even rise.
I don't really know what the issue was. The first recipe was almost exactly the same. Actually, it WAS the same. But it was also for half the amount of of dough. I don't know if cutting the recipe doesn't work, but I am thinking that it might have been the issue. Either way, I am sticking with Fleishmanns. Here is the recipe that I used:
Makes 2 Loaves
5-1/2 to 6 cups all-purpose flour
3 tablespoons sugar
2 envelopes FLEISCHMANN'S RapidRise OR Active Dry Yeast
2 teaspoons salt
1-1/2 cups water
1/2 cup milk
2 tablespoons butter or margarine
If using Active Dry Yeast:
Place 1/4 cup warm water (100° to 110°F) in a large warm bowl. Sprinkle in yeast and 1 teaspoon sugar; stir. Let sit 5 to 10 minutes, until foamy on top. Add remaining water, milk, butter, sugar, salt and 4 cups flour. Mix well using the medium speed of an electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm, draft-free place until doubled in size, about 45 to 60 minutes.
Punch dough down. Divide dough in half. Roll each half to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in greased 8-1/2 x 4-1/2 inch loaf pans. Cover; let rise in warm, draft free place until doubled in size, about 45 minutes.
Bake at 400°F for 25 to 30 minutes or until done. Remove from pans; cool on wire rack.
To Make Whole Wheat Bread: Substitute 2 cups whole wheat flour for part of all-purpose flour.
And here is my result: