Directions: |
Directions:Sprinkle yeast over ½ cup of the milk. Add 1 teaspoon of sugar and stir until thoroughly dissolved. Place in a warm, draft-free area and proof for 5 to 10 minutes, or until yeast is bubbly and almost doubled in volume.
In a large mixing bowl, add remaining milk and combine with the yeast. Beat in 1 cup of flour and continue to beat vigorously until smooth. Still beating, add the butter, remaining sugar, salt, and 1 ½ cup more flour. Transfer the dough to a lightly floured surface and knead for 10 minutes, sprinkling as needed with remaining flour to prevent dough from sticking. When dough is smooth and elastic, place in a large, buttered bowl. Dust with flour and cover with a kitchen towel. Let dough rise in a warm, draft-free area for 45 to 60 minutes, or until doubled in size. Punch the dough down, cover, and let rise for another 30 to 40 minutes until it doubles again.
Lightly but thoroughly butter a 9 by 5 by 3-inch loaf pan. Gently press the dough into a rectangle 1 inch thick and no longer than 9 inches. With a long side facing you, roll the dough firmly into a cylinder, pressing with your fingers to make sure the dough sticks to itself. Turn the dough seam-side up and pinch it closed. Place the dough seam-side down in the loaf pan. Cover with a towel; set aside in a warm spot until the dough almost doubles in size, 20 to 30 minutes.
Preheat oven to 375°F near the end of the rising period. Brush loaf with the egg-milk wash. Bake in the lower third of the oven for 30 to 40 minutes, or until the loaf is golden brown. Invert bread on to a cake rack and cool before slicing. |
This recipe for American White Bread is from