This is a rich, old-fashioned white bread I’ve improved on from my grandmother. It is a must to make several batches because this bread just disappears around people.
Original recipe makes 2 9×5-inch loaves
2 cups milk
1/3 cup white sugar
1/3 cup honey
2 teaspoons active dry yeast
6 cups bread flour, or as needed – divided
1 teaspoon salt
1/4 cup butter, softened
3 hrs 35 mins
- Pour milk in a heatproof bowl, and gently warm in a microwave oven set on Low until milk is about 100 degrees F (38 degrees C), about 15 seconds. Mix in the sugar and honey, and stir to dissolve. Mix in the yeast, and let stand until the yeast activates and forms a creamy layer on the milk, about 15 minutes.
- Place 4 cups of bread flour and the salt into the mixing bowl of a stand mixer; pour in the yeast mixture, and mix on slow speed with a mixing paddle until thoroughly combined, about 1 minute; dough will be very wet. Add the butter, and mix in the remaining 2 cups of bread flour, or as needed, until the dough begins to gather itself into a ball. Change the fitting from the mixing paddle to a dough hook, and machine-knead the dough until smooth and springy, about 4 minutes.
- Transfer the dough onto a well-floured work surface, and knead until you see the surface of the dough begin to break during folding and kneading. Roll dough into a ball, and place into a lightly floured large bowl. Cover the bowl with a kitchen towel, and set into a warm place to rise until doubled, about 1 hour.
- Spray 2 9×5-inch loaf pans with cooking spray.
- Punch down the dough, remove to the floured surface, and knead for 2 more minutes; cut the dough in half with a sharp knife. Form the dough into logs, adding more flour if necessary, and place the loaves into the sprayed pans. Cover the pans with a kitchen towel, and place into a warm place to rise until doubled, about 1 more hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Place the bread loaves into the preheated oven, and turn the heat down to 350 degrees F (175 degrees C). Bake until the tops are golden brown and the loaves make a hollow sound when thumped, about 25 minutes. Cool the pans on baking racks for about 5 minutes before turning the bread loaves out to finish cooling on racks. Cover the loaves with a kitchen towel as they cool.
Calories: 265 kcal
Carbohydrates: 48.9 g
Cholesterol: 10 mg
Fat: 4.4 g
Fiber: 1.4 g
Protein: 7.4 g
Sodium: 180 mg