Classic White Bread

Classic White Bread

¾ cup lukewarm water                                    2 ½ tsp kosher salt

1 package active dry yeast                              3 ¼ to 3 ½ cups bread flour

½ cup milk                                                      1 tsp vegetable oil

2 T unsalted butter, cut into pieces                 2 T melted butter or 1 egg mixed w/ 1 T water

1 ½ T sugar

1. In the bowl of an electric mixer, mix together water and yeast.  Let stand 5 minutes.

2. Meanwhile, in a small saucepan over medium-high heat, warm the milk until steam rises from the surface and bubbles form around the edges of the pan, about 1 minute.

3. Add butter, sugar and salt and whisk until the butter melts and the sugar dissolves.  Let cool to lukewarm.

4. Fit the mixer with a flat beater.  Add 1 cup of flour to the yeast mixture and beat on low speed just until combined.

5. Add the milk mixture and beat just until combined.

6. Add 2 cups of flour and beat until the mixture is sticky and just combined, about 1 minute.

7. Switch to the dough hook, increase the speed to medium-low and beat until the dough begins to pull away from the sides of the bowl and starts to form a ball – 2 – 3 minutes.  Add additional flour only if the dough is sticky.  Continue to beat until the dough is smooth and elastic, 6-7 minutes.

8. Transfer the dough to a work surface, shape into a ball and place in a lightly oiled large bowl.  Turn the dough to coat with the oil.  Cover with plastic wrap and let rise in a warm place until doubled in volume, 40 – 50 minutes

9. Lightly oil a 10 by 5 by 3 inch loaf pan.  Turn the dough out onto a lightly floured surface.  Roll out the dough into an 8 inch square.  Fold the dough in thirds like a letter, overlapping the sides in the middle.  Starting from a narrow end, roll up the dough into a loaf.  Place the loaf, seam side down, in the prepared pan and cover with a lightly oiled plastic wrap.  Let rise in a warm place until doubled in volume, about 1 hour. 

10. Preheat oven to 375 degrees. 

11. Brush the top of the loaf with melted butter or egg wash (for shiny surface).  Bake until the loaf is golden and sounds hollow when tapped, 35 – 40 minutes.

12. Transfer the pan to a wire rack, carefully remove the bread from the pan and let cool completely before serving.

Makes 1 loaf.