Ingredients

The following ingredients have 4 Servings
  • 3 cups all-purpose flour
  • 1 cup + 3 Tbsp milk (divided)
  • 1 Tbsp granulated sugar
  • 2 tsp instant dry yeast
  • 1 tsp salt
  • 2 Tbsp unsalted butter (softened)

Instruction

  • Using the bowl of a countertop mixer, add flour. Remove 3 Tbsp of flour and place into a medium saucepan. Leave remaining flour in the bowl.
  • Add ½ cup of milk to the saucepan; stir until well combined.
  • Heat over medium low heat, stirring constantly, until mixture has thickened and become smooth. (Note: This will take ~2 minutes.)
  • Transfer mixture into bowl with the remaining flour. Add remaining milk (½ cup + 3 Tbsp), sugar, yeast, salt and butter.
  • Using the dough hook attachment, mix on low speed for 1-2 minutes, or until dough comes together. Increase speed to medium and mix for 10-12 minutes. (Note: The extended mixing time is necessary due to the increased liquid in this style of bread.)
  • Transfer dough into a large oiled mixing bowl. Cover with plastic wrap and let rise in a warm place for 45-60 minutes, or until approximately doubled in size.
  • Spray a 9”x5” loaf pan with nonstick baking spray; set pan aside.
  • Turn dough out onto a lightly floured surface and press/roll into a 9” square. Fold the dough into thirds (like a letter). Fold dough in half lengthwise. Place dough in loaf pan. Cover with plastic wrap and let rise in a warm location until dough has risen ~1” above edges of pan (about 30-45 minutes).
  • Preheat oven to 350°F.
  • Bake for 25-27 minutes, or until top of loaf is golden brown. (Note: If you have a digital kitchen thermometer, the temperature should register 190°F in the center of the loaf.)
  • Let bread cool in pan until completely cool before slicing.