White Bread? That’s this week’s recipe? Well, let me just say that fresh, moist, mouthwatering bread is one of the very finest things you can put in front of a guest. There are only a million sandwich ideas you can come up with, but whether it is the venerable PB & J or shredded pork butt, the bread makes or breaks the deal. Patience is a virtue, great bread a joy.
2 Packets of Yeast (Red Star if available!)
1 cup Milk (whole)
1 1/4 cup Water
1/3 cup Sugar
1 tbsp Salt (fine pink)
3 tbsp Butter, unsalted (plus additional for greasing large bowl and baking pan)
2 Eggs (farm fresh!)
6 cups Flour (Bob’s Red Mill) + more for dusting and kneading
Combine milk, water, butter, sugar and salt in saucepan and warm until sugar dissolved. When warm (110 degrees F) but not hot, pour into mixing bowl (from your stand mixer) and add yeast. Let stand 5 – 10 minutes, or until foam appears throughout.
Add eggs and flour (sift the flour at least 2 times) and mix with paddle attachment until well combined, about 2 minutes on low speed. Switch to dough blade and knead dough for about 10 minutes on lowest speed.
Grease large bowl with butter and add dough. Cover with a hand towel (doesn’t matter if it’s damp or if you keep it in a sunny position on your counter top – that’s an old maid’s tail!) and let stand for 1.5 hours or until doubled in size. Remove to floured board and knead by hand for 6 minutes. Add flour enough to build an elastic bread dough. Return to bowl, cover and let stand for another hour.
Remove, cut into two even pieces, and place them in greased 9 x 5 x 3 bread pans. Let stand for 1 hour (loosely covered with saran wrap), or until dough reaches top of baking pan.
Bake in pre-heated 350 degrees F oven for 30 minutes. Let cool on wire rack for 10 minutes, then turn out onto wire rack and let sit for another 20 minutes before serving.