Ingredients
The following ingredients have 20 Servings
- 1-1/4 c milk heated to 110 degrees
- 3/4 c water heated to 110 degrees
- 2 tbsp active dry yeast 2 packets
- 1/8 tsp ground ginger
- 1-1/4 tsp salt
- 4 tbsp butter melted
- 5-1/4 c bread flour
- 2 tbsp butter melted (if you choose to brush tops for a softer crust)
Instruction
- Dissolve the warm milk, warm water, sugar,yeast and ginger in mixing bowl of table top mixer. Stir lightly and allow tosit until the liquid becomes foamy (about 10 minutes.)
- With a hand whisk, stir in 1 cup of flour. Add the salt and 4 tbsp. melted butter and mix well.
- Attach bread hook to mixer and add flour, one cup at a time until dough ball forms.
- Continue to mix with dough hook for approx. 5 minutes.
- Remove dough ball and place in a lightly greased bowl. Cover with plastic wrap or clean dish towel and allow to riseuntil double in size.
- When doubled in size, punch dough down andremove to lightly floured surface.
- Knead by hand for several minutes to removeair bubbles.
- Divide dough in half and shape into loaves. Place in greased pans, cover and let rise until about 1-1/2 inches above the rim when looking at the center of the loaf.
- Bake on center rack of a 350-degree oven for approx. 30 minutes. You can check doneness by lightly tapping on the top of the loaf. It will sound hollow when it is done.
- Cool in pan for about 5 minutes, then removefrom pan to wire rack and cool completely before slicing.
