In a small sauce pan, combine milk, butter, salt, sugar and butter. Heat just until butter starts to melt and then allow to cool. In a bowl, whisk 2 cups of flour and yeast together. When liquid is less than 110 degrees and more than 105 degrees, add to flour and whisk briskly for 50 turns one way and 50 turns the opposite way if by hand, or 1 minute on medium-low if using hand mixer. Add one cup of flour and mix well. Using a wooden spoon, work as much flour as possible into the dough until shaggy ball forms. Turn dough out on to floured surface and knead until smooth and elastic, about 8 to 10 minutes, adding just enough flour to prevent dough from sticking to surface.
Place in oiled bowl, turning to coat and allow to rise, covered, in a warm place for 45 minutes to an hour. Punch down dough and turn out onto work surface. Pat or roll dough out into a rectangle no more wide than the pan being used to bake. Roll dough, jellyroll-style, pinching seams shut and tucking ends, pinching shut as well. Place into oiled pan and allow to rise, covered, until past top of pan about 45 minutes. Bake in a 350 degree oven for 45 to 50 minutes. Loaf is done when bottom of loaf sounds hollow when tapped.
Do not add too much flour as this will make a heavy loaf. Make sure dough is kneaded enough - under-kneading produces weak gluten and bread may not rise well. If loaf is too crisp or tough, butter may be brushed on to soften and add flavor. This bread makes garlic bread - add 1 tbsp garlic powder, 1tsp onion powder and 1 tsp oregano to flour and yeast.
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|Serving Size: 1 Serving (165g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 91 (15%)|
|Amt Per Serving||% DV|
|Total Fat 10.1g||14 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 8.6mg||3 %|
|Sodium 202mg||7 %|
|Potassium 179.6mg||5 %|
|Total Carbohydrate 109.4g||32 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 105.6g|
|Protein 18.4g||26 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 612
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