Best Ever Homemade Bread
2018-11-01 17:36:55
Ingredients
- 1 1/4 cup lukewarm milk
- 1 1⁄4 teaspoons active dry yeast
- 3 cups bread flour
- 1/2 tablespoon light brown sugar
- 1 tablespoon butter
- 1 1⁄4 teaspoons salt
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Instructions
- Microwave the milk for 30 – 40 seconds (90-100° F).
- Whisk in the brown sugar until dissolved.
- Whisk in the yeast and set aside (the yeast will start eating the sugar and a foaming will occur on top of the milk).
- Combine 3 cups flour, butter and salt in the bowl of an electric mixer.
- Pour in the milk/yeast mixture.
- Using a dough hook attachment, mix on lowest speed of electric mixer until a dough starts to form, adding more flour as needed. Knead on low speed for 7 minutes.
- Transfer dough to lightly floured surface and knead by hand for 1 to 2 minutes, or until a smooth, firm, elastic dough is formed.
- Transfer the dough to a lightly oiled bowl. Wrap the bowl with plastic wrap and set aside to proof in a warm place for 1½ hours or until doubled in size. I usually put mine in a SLIGHTLY warmed oven.
- Remove the plastic wrap, punch down and flatten the rounded dough with the heel of your hand and knead for about 3 minutes. Roll the dough up tightly; create your loaf shape, sealing the seam well after each roll.
- Place the dough in a greased loaf pan. Cover with a towel, for 40 minutes, or until the dough doubles in size and preheat oven to 350° F.
- Place the loaf on the center rack in oven and bake for 45 minutes - 30 minutes uncovered to brown the crust. Loosely cover with foil (as required) for the last 15 minutes of baking to prevent over-browning the loaf. The bread is done when a hollow thud is heard when tapping the bottom of the bread.
- Rub the end of a stick of butter all over the top, ends and sides of loaf.
- Allow bread to cool before slicing.
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