Farm House White Bread

Today I made good old fashion white bread. I was planning on posting a goat cheese salad recipe but I am so excited with the outcome of the bread I had to post it right away. As I mentioned at the beginning of the year one of my food goals was to master bread making. Well I feel I am well on my way to achieving this goal. These 2 loaves of bread are perfect. Both Renee & Connor have declared that we should never buy bread at the store again. I look forward to experimenting with some multigrain recipes next week. Stay tuned.

PS Thanks Mom for the loaf pans. I didn't even own any til you gave me these ones last week.

Ingredients:

1 1/2 cups homogenized milk
1/4 cup unsalted butter cubed
1 package or 2 t active dry yeast
1/2 cup warm water
2 T granulated sugar
1 T salt
5 to 6 cups unbleached all-purpose flour, divided
1 1/2 t unsalted butter softened
1 egg, beaten with 1 T water

1. In a small saucepan, heat milk and the 1/4 cup of butter over medium heat until butter is melted. Let cool to about 100 F. Should be warm to the touch not hot.

2. In a the mixer bowl, stir together yeast, water and sugar. Let stand until yeast begins to faom, about 5 minutes. Add warm milk mixture and salt. Attach the flat beater and mixer bowl to the mixer. Set the speed to 2 and mix until well combined. Add 4 cups of the flour, 1/2 a cup at a time and mix until dough forms.

3. Remove the flat beater and attach the dough hook. Set to speed 2 and knead adding flour 1/2 cup at a time, until dough forms a smooth and elastic ball that cleans the bowl. Continue to knead for 2 minutes adding flour 1 T at a time as necessary to keep dough from clinging to the bowl. ( you may not need all the flour. Save the remainder for dusting.) Using your hand form the dough into a ball. Place back in the mixer bowl, rub with softened butter and cover loosely with plastic wrap. Let rise in a warm, draft-free place for 1 to 2 hours or until doubled in bulk.

4. Uncover dough and punch down several times to work out air bubbles. Form back into a ball. Cover with plastic wrap and let rise until doubled in bulk, about 1 hour.

5. Turn dough out onto a lightly floured surface and cut in half. As you work with one piece of dough keep the other covered. Working with one piece at a time pat dough into a 10 by 8 inch rectangle. Starting with a long side roll dough up jelly roll style then fold under the short ends. Pinch the seams closed and place in greased 9 x 5 loaf pan seam side down. Repeat with remaining dough. Cover loosely with plastic wrap and let rise for 45 to 60 minutes or until the top of the dough is nearly level with the top of the loaf pan. Meanwhile place oven rack in the middle position and preheat oven to 375 F.

6. Using a pastry brush coat tops of loaves with egg wash. Bake for 25 to 30 minutes or until loaves are golden and reach an internal temp of 200 F. Remove from pans and let cool completely on wire racks before slicing.

TIP: The water should be approx 100 F. Yeast can be killed at temperatures above 115 F. Water at 100 F will feel just warm.

Makes 2 loaves.