This is a rich oldfashioned white bread Ive improved on from my grandmother It is a must to make several batches because this bread just disappears around people
Prep Time
2 hrs 45 mins
Dificult
Medium
Servings
3 hrs 35 mins
Ingredients
Instructions
Pour milk in a heatproof bowl
and gently warm in a microwave oven set on Low until milk is about 100 degrees F (38 degrees C)
about 15 seconds. Mix in the sugar and honey
and stir to dissolve. Mix in the yeast
and let stand until the yeast activates and forms a creamy layer on the milk
about 15 minutes.
Place 4 cups of bread flour and the salt into the mixing bowl of a stand mixer; pour in the yeast mixture
and mix on slow speed with a mixing paddle until thoroughly combined
about 1 minute; dough will be very wet. Add the butter
and mix in the remaining 2 cups of bread flour
or as needed
until the dough begins to gather itself into a ball. Change the fitting from the mixing paddle to a dough hook
and machine-knead the dough until smooth and springy
about 4 minutes.
Transfer the dough onto a well-floured work surface
and knead until you see the surface of the dough begin to break during folding and kneading. Roll dough into a ball
and place into a lightly floured large bowl. Cover the bowl with a kitchen towel
and set into a warm place to rise until doubled
about 1 hour.
Spray 2 9x5-inch loaf pans with cooking spray.
Punch down the dough
remove to the floured surface
and knead for 2 more minutes; cut the dough in half with a sharp knife. Form the dough into logs
adding more flour if necessary
and place the loaves into the sprayed pans. Cover the pans with a kitchen towel
and place into a warm place to rise until doubled
about 1 more hour.
Preheat oven to 400 degrees F (200 degrees C).
Place the bread loaves into the preheated oven
and turn the heat down to 350 degrees F (175 degrees C). Bake until the tops are golden brown and the loaves make a hollow sound when thumped
about 25 minutes. Cool the pans on baking racks for about 5 minutes before turning the bread loaves out to finish cooling on racks. Cover the loaves with a kitchen towel as they cool.
