![]() ![]() The best way to store it is in the freezer in an airtight container (they sell appropriate containers at King Arthur). One packet of yeast equals 2 1/4" teaspoons. I buy my yeast in bulk from King Arthur Flour. Tip: if you tap the bottom of each loaf it should sound hollow, signaling it is done. ![]() Turn out from the pans right away and cool on wire racks. Cover and let rise in a warm spot away from drafts until doubled, about an hour.īake at 400☏ for 30 minutes until a rich golden brown. Place each in a greased 8.5" x 4.5" x 2.5" loaf pan with the seam on the bottom. Pinch the bottom seam and the ends, tucking them under and gently shaping into a loaf. Fold in thirds along the long edge, brushing off any excess flour. Roll and shape each half into a rectangle about 9" x 14". Lightly sprinkle your work surface with flour - you should need less than 1/4 cup total. If you want to be really persnickety, you can use a digital kitchen scale to make sure you've divided the dough evenly. Punch down the dough and divide in half using a dough cutter or bench scraper. Avoid terry cloth towels as they tend to leave behind bits of lint on the dough. I use plastic wrap to cover the bowl, but tea towels are also popular. Cover and let rise in a warm place free of drafts until doubled, about an hour. Turn (spin) the dough slightly to transfer some of the butter then flip over. Turn into a greased bowl (I use butter use your preferred option). Knead at this same speed for another 3 to 5 minutes until the dough is smooth and elastic. You might need to help it along once or twice by pushing the flour down the sides of the bowl with a rubber spatula, but that's about it. Mix at the lowest speed (the first position the speed lever clicks to) for 2 minutes.Ĭontinue at this speed, adding the rest of the flour, 1/2 cup at a time, until the dough clings to the hook and clears the sides of the bowl. Attach the bowl and the dough hook to the mixer, making sure you lock the head in place. Dissolve the yeast in the 1 1/2 cups of warm water in the warmed bowl, whisking a bit with a fork or small whisk to help it along.Īdd the lukewarm milk mixture and 4 1/2 cups of the flour. Warm the mixing bowl with a cup or two of hot tap water. Stir to finish dissolving the salt and sugar. The butter will not be completely melted but there will be enough residual heat to complete the job while the liquid cools. If using the microwave, heat on high for about 60 to 90 seconds. If using the stove top, heat over low heat until the butter melts and the salt and sugar dissolve. I use my 4-cup Pyrex measuring cup in the microwave. Just make sure it is not self-rising.Ĭombine the milk, sugar, salt, and butter in either a small saucepan or medium size microwaveable container. I prefer unbleached all-purpose flour - usually King Arthur or Gold Medal - but use your favorite variety. I've been baking bread for decades, and I don't feel I really took control of the process until I started using a thermometer. Since the liquids should be just above body temperature, they should feel just barely warm. A digital thermometer is your best friend at this stage, although not absolutely required. The water (and heated milk mixture) should be lukewarm when added so it doesn't kill the yeast. ![]()
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