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Prep Time: 1 Minutes Cook Time: 45 Minutes |
Ready In: 46 Minutes Servings: 4 |
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This comes from The New Best Recipe (published by the editors of Cook’s Illustrated), although I found it on . This got the seal of approval at my house - great for sandwiches!! I make two loaves every weekend, freezing the second for later in the week. Ingredients:
3 3/4 cups all-purpose flour |
2 teaspoons salt |
1 cup warm whole milk (about 110 degrees, i use 2%) |
1/3 cup warm water (about 110 degrees) |
2 tablespoons unsalted butter, melted |
3 tablespoons honey |
2 1/4 teaspoons instant yeast (1 envelope) |
1 tablespoon butter or 1 tablespoon margarine, softened |
Directions:
1. Mix milk, water, butter, honey and yeast together.
2. Combine 3 1/2 cups flour and salt in bowl of stand mixer.
3. Gradually add milk mixture to flour.
4. Increase mixer speed to medium, mix for 10 minutes, until dough is smooth. (You may need to add extra flour to get dough to the right consistency. I always do.).
5. Turn dough out onto floured surface, knead briefly to form a small, round ball.
6. Place dough in a greased bowl, turn to coat.
7. To Proof: Original recipe suggests while you are making the dough, heat an oven to 200 for 10 minutes, then turning off. Place bowl covered with plastic wrap in oven to proof. However, I cover with a towel and use my warming burner. Let rise 40 - 50 minutes, or until doubled in size.
8. Turn onto floured work surface, gently roll dough into a 1 x 9 inch rectangle. Roll the short side into a tight cylinder. Pinch the seams closed. Place the seam-side down in a greased 9×5-inch loaf pan.
9. Cover with plastic wrap or towel; set in a warm spot until the dough almost doubles in size, 20-30 minutes.
10. Preheat oven to 350. Placing a glass dish with boiling water inside.
11. Bake 40 -50 minutes or until an instant-read thermometer reads 195°.
12. Brush with melted butter, cool on wire rack.
13. To freeze: Cool completely, cover with plastic wrap or foil. Place in freezer bag. Thaw on counter overnight.
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