- 2 1/4 teaspoons active dry yeast
- 1 cup warm water (about 110°F to 115°F)
- 2 tablespoons unsalted butter
- 1 cup milk
- 2 tablespoons granulated sugar
- 1 tablespoon salt
- 6 1/2 cups bread flour
- Meanwhile, in a small saucepan over medium-low heat, melt butter and stir in milk. Heat the mixture until it reaches about 110°F to 115°F. Remove from the heat and stir in sugar and salt.
- To the bowl with the yeast mixture, add 2 cups of the flour of your choice along with the warmed milk mixture. Stir to combine and create a shaggy dough.
- Using the dough hook attachment on the Stand Mixer, knead the dough on medium speed for about 5 to 7 minutes, adding just enough of the remaining flour until the dough is smooth, soft, elastic and only slightly sticky (it should feel tacky, but pull away from the sides of the bowl).
- Remove the dough from the Stand Mixer, shape it into a ball, grease the inside of the bowl with a thin film of oil and place the dough ball back in the bowl. Turn the dough once to coat it lightly with the oil. Cover the bowl with plastic wrap and let the dough rise in a warm place until it doubles in size.
- Once the dough has risen, punch it down, divide it in half, shape each half into a ball and place them on a lightly floured surface. Let the dough sit for about 10 minutes so the gluten can relax (this makes it easier to shape into a loaf).
- To shape the dough, use your fingertips to gently press each dough ball into a rounded rectangle. Fold over the top third of the dough onto itself, almost like a letter. Then, fold over the bottom third to overlap the other layers. Use your fingertips to pinch the seam closed.
- At this point, you should have a log of dough with a very taut surface, but if it doesn’t seem taut enough, repeat the folding process one more time by pressing down the middle and folding up the sides. Sometimes, I’ll also roll the log of dough gently against my work surface to soften the seam line.
- Carefully transfer each log, seam side down, into two greased KitchenAid® Professional-Grade Nonstick Loaf Pans. Cover the pans with a towel or plastic wrap and let them rise again until the dough begins to rise above the tops of the pans.
- Meanwhile, place an oven rack in the center of the oven and heat it to 375°F. Once the dough has risen, it’s ready to bake. Place the pans on the center rack about 3 inches apart and bake 30 to 40 minutes, rotating the pans halfway through baking.
- When the loaves are golden brown and baked through (a good thwack with your fingers on the bottom of the loaf that makes a hollow sound will indicate that it’s done), remove them from the loaf pans and transfer them to a cooling rack to cool completely.
- In a bowl of a KitchenAid® Stand Mixer, combine yeast and warm water. Let sit 5 minutes until yeast is dissolved.
- Meanwhile, in a small saucepan over medium-low heat, melt butter. Add milk. Heat mixture to 110°F to 115°F, or until warm to the touch. Remove from heat. Stir in sugar and salt.
- Add milk mixture to bowl along with 2 cups flour. Using a wooden spoon or dough hook attachment, stir mixture to form a shaggy dough.
- Turn dough onto a floured work surface and knead 10 to 15 minutes, adding just enough of remaining flour as needed to form a smooth, soft, elastic and only slightly sticky dough; OR, knead dough 5 to 6 minutes in Stand Mixer with dough hook attachment on medium speed, adding just enough of remaining flour as needed to form a smooth, soft, elastic and only slightly sticky dough.
- Shape dough into a ball. Lightly grease bowl with oil, then transfer dough to bowl. Turn dough once to coat. Cover bowl with plastic wrap and let dough rise in a warm place 1 to 1 1/2 hours until doubled.
- Deflate doubled dough and divide in two pieces. Shape each piece into a ball and place on a lightly floured surface. Rest 10 minutes.
- To shape dough into a loaf, use fingertips to gently press each dough ball into a rounded rectangle. Fold over top third of dough onto itself like a letter. Fold over bottom third to overlap other layers. Use fingertips to pinch seam closed. Dough should have a taut surface; if not, repeat folding process once more by pressing down middle of dough and folding up sides.
- Carefully transfer each shaped dough, seam side down, to two greased KitchenAid® Professional-Grade Nonstick Loaf Pans. Cover pans with a towel or plastic wrap and let rise 1 hour until dough begins to rise above tops of pans.
- Meanwhile, place an oven rack in center of oven and heat to 375°F. Once dough is risen, uncover pans and place on center rack about 3 inches apart. Bake 30 to 40 minutes, rotating pans halfway through baking.
- Remove loaves from pans and transfer to a cooling rack to cool completely.
|Calories190Calories from Fat20|
|% DAILY VALUE|
|Calories from Fat20|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.