- 4 cups all-purpose flour
- 1¼ cups warm milk
- 2 tablespoons sugar
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 2 tablespoons softened butter
Preparation:
- In a bowl, combine warm milk, sugar, and yeast. Let sit for 5-10 minutes until frothy.
- Add flour, salt, and softened butter to the yeast mixture. Mix to form a soft dough.
- Knead the dough on a lightly floured surface for about 10 minutes, until smooth and elastic.
- Place dough in a lightly oiled bowl, cover, and let rise for 1 hour or until doubled in size.
- Punch down dough, shape into a loaf, and place into a greased loaf pan. Allow to rise again for 30 minutes.
- Bake at 350°F (175°C) for 25-30 minutes, until golden brown and beautifully risen.
- Cool on a wire rack before slicing.
Serving and Storage Tips: Serve warm or at room temperature, ideally with butter, jam, or your favorite spreads. Store bread wrapped in a cloth or airtight bag at room temperature for up to 3 days. Freeze slices for easy toasting and enjoy fresh bread anytime.
Variants:
- Whole Wheat Option: Replace half of the all-purpose flour with whole wheat flour.
- Sweet Twist: Add raisins, cinnamon, or chocolate chips for a sweeter loaf.
- Herbal Delight: Mix in dried herbs like rosemary or thyme for aromatic flavor.
FAQ:
- Can I use water instead of milk? Yes, but milk yields softer, richer bread.
- Can I use instant yeast? Yes, simply mix directly into the flour and skip proofing.
- How do I keep the crust soft? Brush the warm bread lightly with melted butter after baking.
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