Ingredients
(1) cup of water heated to 110°F (45°C)
Active dry yeast, measuring 2 1/4 teaspoons (one package)
A quarter cup of sugar, granular
melted 1/4 cup unsalted butter
1/2 cup of milk that is heated (110°F/45°C)
half a teaspoon of salt
mixed-purpose flour, 4 and 1/2 cups
Preparation
Warm the water, add the yeast, then stir in the sugar, measuring out a teaspoon per bowl. Wait 5 to 10 minutes, or until it starts to froth.
After the butter has melted, add the heated milk, salt, 2 cups of flour, and the remaining sugar. Combine by mixing.
To make the dough come together and draw away from the sides of the basin, gradually add the remaining flour, half a cup at a time.
To make the dough smooth and elastic, transfer it to a surface that has been gently dusted with flour and knead it for 8 to 10 minutes.
Spread the dough out in a basin that has been gently oiled. Cover with a wet towel and let aside to rise in a warm spot for at least an hour, or until it has doubled in size.
Roll out the dough and flatten it with a punch. Cover and let rise for 30 more minutes in a greased 9×5-inch loaf pan.
Set oven temperature to 375°F, which is 190°C.
After 30–35 minutes in the oven, check to see if the bread is golden brown on top and makes a hollow sound when tapped.
Once cooked, transfer to a wire rack to cool completely before slicing.
The whole process takes 2 hours and 25 minutes, including 20 minutes for preparation, 1 hour and 30 minutes for rising, and 35 minutes for cooking.
Calories: 170 | Portions: 12 slices
Some pointers:
For a softer crust, brush the top of the baked loaf with melted butter.
To prevent the bread from becoming sticky, wait until it has cooled completely before cutting.