Ingredients: |
Ingredients: 3 ½ cups bread flour, plus extra for work surface
2 teaspoons table salt
1 cup milk, warm (110º)
⅓ cup water, warm (110º)
2 tablespoons unsalted butter, melted
3 tablespoons honey
1 package rapid-rise yeast (also called instant)
|
Directions: |
Directions:Adjust oven rack to low position and heat oven to 200º. Maintain 200º heat 10 minutes, then turn off oven. Mix flour and salt in bowl of standing mixer fitted with dough hook. Mix milk, water, butter, honey, and yeast in 1-quart Pyrex liquid measuring cup. Turn machine to low and slowly add liquid. When dough comes together, increase speed to medium (setting number 4 on a KitchenAid mixer) and mix until dough is smooth and satiny, stopping machine two or three times to scrape dough from hook if necessary, about 10 minutes. Turn dough onto lightly floured work surface; knead to form smooth, round ball, (15 seconds). Place dough in very lightly oiled bowl, rubbing dough around bowl to lightly coat. Cover bowl with plastic wrap; place in warm oven until dough doubles in size (40 - 50 minutes). Form dough into loaf. Turn dough seam side up and pinch it closed. Place dough, seam side down, in greased 9" x 5" x 3" loaf pan and press gently so dough touches all four sides of pan. Cover with plastic wrap; set aside in warm spot until dough almost doubles in size, 20-30 minutes. Heat oven to 350º, placing empty loaf pan on bottom rack. Bring 2 cups water to boil. Remove plastic wrap from loaf pan. Place pan in oven, immediately pouring heated water into empty loaf pan; close oven door. Bake until instant-read thermometer inserted at angle from short end just above pan rim into center of loaf reads 195 degrees, about 40-50 minutes. Remove bread from pan, transfer to a wire rack, and cool to room temperature. |
This recipe for American Loaf Bread is from