Ingredients: |
Ingredients: 1 2/3 c. lukewarm water, divided
2 1/4 tsp. yeast (instant or rapid rise)
1 tsp. sugar
1 Tbsp. honey
1 tsp. kosher salt
1 1/2 Tbsp. unsalted butter, room temp and cut into cubes
4 1/2 c. all-purpose flour
1 1/2 Tbsp. unsalted butter, melted for brushing
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Directions: |
Directions:In the bowl of a stand mixer with the hook attachment, combine yeast and sugar. Carefully pour half (1/2 c. plus 1/3 c. to make it easy) of the water over the yeast. Let stand and bloom 5-10 minutes (if using active dry yeast it may take 10-15 minutes).
Add remaining water, honey, salt, butter, and 4 c. flour. Knead on low speed until the dough comes together and is soft but not sticky. If it is still sticky, add a little more flour, one Tablespoon at a time, until no longer sticky. Continue to knead for 6-9 minutes until the dough pulls away from the sides of the bowl and is soft and smooth.
Transfer the dough to a lightly greased bowl and roll dough to completely cover in oil. Cover with a tea towel or plastic wrap and let rise in a warm space for about 45 minutes or until doubled in size.
Lightly flour your workspace and turn the dough out of the bowl. Divide it into two equal-sized portions. Gently pat each half into an 8x12 inch rectangle. Press out any air bubbles. Starting at the short end, roll dough into a tight roll, and pinch ends shut. Tuck the ends of the roll slightly under the roll to create some tension on the top of the roll. Place into a greased 8x12" loaf pan with tucked ends and seam side down. Cover with a tea towel or plastic wrap and let rise in a warm place for 45 minutes or until doubled in size.
Preheat the oven to 390º and adjust the rack to the middle of the oven.
Brush tops with half of the melted butter. Place in oven and bake for 25-30 minutes until golden brown and they sound hollow when you thump them.
Allow bread to cool in the pan for 5 minutes. Invert pan onto a cooling rack to remove bread then flip over. Brush remaining butter on top of loaves. Let cool completely before slicing. |
This recipe for White Bread is from