Bread

• doses: 12 slices
• tempo ativo: 35 minutes
• tempo total: 5 1/2 hours

Ingredientes

1 cup water, (sub egg white [if needed]) warmed to about 110°F

1/4 cup whole milk, warmed to about 110°F

2 1/4 teaspoons yeast

1 Tablespoon plus 1 teaspoon honey

4 Tablespoons unsalted butter, room temperture

1 3/4 teaspoon salt

3 1/4 cups bread flour (spoon & leveled)*

Instruções

Whisk the warm water, warm milk, yeast, and honey together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes.

Add the butter, salt, and flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then on medium speed until relatively incorporated (there may still be chunks of butter).

Keep dough in the mixer and beat for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes.

Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 2 hours or until double in size.

Grease a 9×5 inch loaf pan.

When the dough is ready, punch it down to release the air. Lightly flour a work surface and work dough into loaf shape. Allow to rise until it’s about 1 inch above the top of the loaf pan, about 1 hour.

Preheat oven to 350°F (177°C).

Bake for 40 - 45 minutes or until golden brown on top. If you gently tap on the loaf, it should sound hollow. If you notice the top browning too quickly, loosely tent the pan with aluminum foil. (I usually add aluminum foil over the loaf around the 20 minute mark.) Remove from the oven and allow bread to cool on a rack on its side for 3 hours before slicing and serving.

Cover leftover bread tightly and store at room temperature for 2-3 days or in the refrigerator for up to 10 days.