This recipe can be mixed in a kitchen-aid or by hand
In a large bowl, dissolve yeast in warm water. Set aside. In a microwavable bowl or measuring cup, combine milk, sugar, and salt. Stir until sugar and salt are completely dissolved. Microwave on high for 1 1/2 minutes. Stir butter into mixture. (Don't worry if butter does not melt completely). Add milk mixture and 4 cups of flour to water and yeast. If you are mixing by hand, start with 2 cups of flour. Blend well and gradually add remaining flour 1/2 cup at a time until dough is no longer sticky. Knead until elastic, about 5-8 minutes. Shape into a ball and place in a greased bowl. Cover and let rise until double in bulk(about 1 hour). Punch down, divide dough in half, and let rest for 5 minutes. Shape into 2 loaves about 12 inches long and 4 inches wide tapering at the ends. Place on a cookie sheet sprinkled with corn meal or quickoats. Preheat oven to 425 deg. Cover and let rise until double in bulk (about 30 minutes). Gently brush loaves with glaze and make 3 diagonal slashes across the top with a sharp knife (about 1/4 inch deep). Place loaves in oven for 15 minutes. Reduce heat to 350 deg. Bake 30 - 45 minutes longer or until golden brown and loaves sound hollow when thumped. Let cool on a rack before slicing.
This recipe works for sandwich bread and dinner rolls. Omit glaze for sandwich bread.Return to selections