6 cups Gold Medal Better for Bread flour
1 package of active yeast
2 1/4 cups milk
1 tablespoon of butter
2 tablespoons of sugar
1 1/2 teaspoons salt
3 tablespoons olive oil
How I Made It:
Combine the flour and yeast in the mixing bowl of a standing mixer fitted with a dough hook. Grease a second large bowl lightly with olive oil and set it aside.
In a heavy bottom saucepan, heat the milk over medium heat. Whisk in the sugar, salt, and butter. Heat until the butter is just melted.
Combine the milk mixture with the flour in the mixer at low speed. Increase the mixer speed to low-medium and let it mix the dough for 3-5 minutes or until all the flour is combined.
Shut off the mixer and remove the bowl. With your (clean) hands, knead the dough a few times just to be sure it’s all combined. Transfer the dough to the greased bowl, turning it over a couple times in the bowl so it’s coated with the oil. Cover the bowl with a clean towel and let sit somewhere warm to rise. (Over the running dishwasher is a good place.)
When the dough has doubled in size (2 hours or so), punch it down. Form the dough into two loaves and place them into two non-stick loaf pans. Cover and let rise for 45 minutes.
Preheat the oven to 375 degrees. Bake for 40 minutes (you might need to cover the loaves for the last 10 minutes or so, so the tops aren’t too brown).
How It Turned Out:
Two lovely fragrant loaves of fresh bread to share!