Remember white bread? Go back in time with this easy recipe. I heat my milk & oil combo in the microwave for about a minute but you can do it on the stove. If you replace the oil with butter, add it to the milk before warming. The butter doesn’t have to be completely melted but should be very soft. Be sure to aerate your flour before measuring!
- 2 cups all-purpose flour (or bread flour)
- 2 teaspoons (1 packet/ 7 gms) instant yeast
- 2 Tablespoons sugar (use 1 Tbsp. for less sweetness)
- 1 teaspoon salt
- 1 cup milk (I use 1%)
- 2 Tablespoons vegetable oil (or butter) – I use extra-light olive oil
- about 1/2 cup additional flour
- Combine flour, yeast, sugar & salt in a large mixing bowl.
- Warm the milk and oil together to 120-130° F.
- Add milk/oil to flour mixture and beat with electric mixer on high for 2 minutes.
- On low speed slowly add enough flour (about 1/2 cup) until dough forms a soft mass.
- Place dough on floured surface and knead 50 turns.
- Cover and let rest 10 minutes.
- Shape dough into a loaf and place in a greased 8 1/2 x 4 1/2 -inch loaf pan.
- Cover and let rise in a warm spot for about an hour, until it’s one inch taller than the pan.
- Preheat oven to 375° F & bake for about 25 minutes. After the first 15 minutes, I cover the top of the loaf with a foil tent to prevent over-browning. Bread is done when the internal temperature is 190° F.
No mixer? No instant yeast?
No mixer? Just mix it in a bowl by hand but knead longer, about 150 turns.
No instant yeast? Use regular dry active yeast but check the package for liquid temperature, which should be lower – probably 110-120° F.