1. In a large bowl, combine 2 cups of the all-purpose flour with the yeast and set aside. In a medium microwave safe bowl, heat butter and milk for 30-60 seconds or until warmed and butter is nearly melted (mixture should be about 100 degrees). Whisk in sugar and salt.
2. Pour this milk mixture into the flour/yeast mixture and beat with a mixer (or strongly with a wooden spoon) for thiryty seconds or until well mixed. Beat/stir for 2-3 minutes, adding in the rest of the flour (and whole wheat if using) until a stiff dough comes together.
3. Turn dough out onto lightly floured surface and knead dough until smooth and elastic, approximately 6-8 minutes. Shape dough into a ball and place into a large greased bowl, turning to grease the dough on all sides. Cover with plastic wrap and let rise in a warm, dark place until doubled in size, about 1 hour.
4. Remove plastic wrap and punch dough down with your fist. Turn out again onto a lightly floured surface and divide dough in half. Cover and let rest for 10 minutes. Meanwhile, grease two 9x5 inch loaf pans with oil or cooking spray.
5. Shape each dough half into a loaf shape and place, seam side down, in prepared loaf pans. Re-cover and let rise again for another 30 minutes, or until doubled in size. During last 15 minutes, preheat oven to 375.
6. Bake loaves at 375 for 30-40 minutes, or until golden brown and loaves sound hollow when tapped with a finger. Remove from oven and carefully remove from loaf pans immediately and let cool completely on wire racks.
Note: if bread begins browning too quickly, loosely cover tops of bread with aluminum foil until they finish cooking.
Shop Ingredients
Directions
1. In a large bowl, combine 2 cups of the all-purpose flour with the yeast and set aside. In a medium microwave safe bowl, heat butter and milk for 30-60 seconds or until warmed and butter is nearly melted (mixture should be about 100 degrees). Whisk in sugar and salt.
2. Pour this milk mixture into the flour/yeast mixture and beat with a mixer (or strongly with a wooden spoon) for thiryty seconds or until well mixed. Beat/stir for 2-3 minutes, adding in the rest of the flour (and whole wheat if using) until a stiff dough comes together.
3. Turn dough out onto lightly floured surface and knead dough until smooth and elastic, approximately 6-8 minutes. Shape dough into a ball and place into a large greased bowl, turning to grease the dough on all sides. Cover with plastic wrap and let rise in a warm, dark place until doubled in size, about 1 hour.
4. Remove plastic wrap and punch dough down with your fist. Turn out again onto a lightly floured surface and divide dough in half. Cover and let rest for 10 minutes. Meanwhile, grease two 9x5 inch loaf pans with oil or cooking spray.
5. Shape each dough half into a loaf shape and place, seam side down, in prepared loaf pans. Re-cover and let rise again for another 30 minutes, or until doubled in size. During last 15 minutes, preheat oven to 375.
6. Bake loaves at 375 for 30-40 minutes, or until golden brown and loaves sound hollow when tapped with a finger. Remove from oven and carefully remove from loaf pans immediately and let cool completely on wire racks.
Note: if bread begins browning too quickly, loosely cover tops of bread with aluminum foil until they finish cooking.