Perfect for sandwiches, toast in the morning, or the evening bread basket, this bread is a basic in a home bread baker’s repertoire. I prefer to bake it in free-form rounds, but it is just as good baked in a loaf pan.
Recipe information
Yield
makes one large round loaf or two 9 × 5-inch loaves
Ingredients
Preparation
Step 1
In a large warmed bowl, dissolve the yeast and sugar in 1/4 cup warm (105° to 115°F) water. Let stand for about 5 minutes or until the yeast foams.
Step 2
Add the milk, salt, and melted butter. Beat in 2 cups of the flour until smooth. Add enough of the remaining flour to make a stiff dough. Cover the bowl and let the dough rest for 15 minutes.
Step 3
Turn the dough out onto a lightly floured board. Knead, adding flour sparingly, until the dough is smooth and springy, about 10 minutes. If desired, you may mix and knead the dough in a heavy-duty mixer using the dough hook.
Step 4
Cover and let rise until doubled, 1 to 1 1/2 hours. Punch the dough down. Turn it out onto a lightly oiled board. Knead to squeeze out air bubbles. Shape into one large round loaf and place on a lightly greased baking sheet, or divide the dough into two pieces and shape into two oblong loaves. Grease two 9 × 5-inch loaf pans. Place the loaves into the pans smooth side up. Cover and let rise until almost doubled, 45 minutes to 1 hour.
Step 5
Position the oven racks so that the top rack is in the center of the oven. Preheat the oven to convection bake at 350°F. Bake on the center rack for 25 to 30 minutes or until a wooden skewer inserted into the bread comes out clean and dry. Remove the bread from the pans and cool on a wire rack.
