Source: Bradie
Mix: 5 minutes
Knead: 10 minutes
Rise: 1 hour
Form: 5 minutes
Rise: 1 hour
Bake: 30 minutes
Total Time: 2:50
Makes: 1 loaf
NOTE: When I DOUBLE the recipe, I divide it into 3 loaves
Ingredients:
2 1/4 tsp yeast
1 3/4 C warm water
2 Tbsp sugar
1 1/2 tsp salt
4 1/2 C flour
1 1/2 Tbsp butter, room temperature
1 1/2 Tbsp butter - for brushing
Directions:
In a small bowl, add yeast, water, and 1 Tbsp sugar and let rest for 5 minutes until foamy
In a large bowl, mix flour, salt, and other Tbsp sugar. Add yeast mixture into flour mixture. Work in room temperature butter
Knead 7-10 minutes
Place dough in lightly greased bowl and let rise for 45-60 minutes or until doubled in size
Turn dough onto a clean surface and divide into roll out flat. Fold in edges into 1/3, then roll up into a log. Pinch to seal the seams and ends. Place seams side down into a greased 9" loaf pan for a second rise, 45-60 minutes
Preheat oven to 400 deg
Brush with melted butter. Bake for 30-35 minutes or until golden brown
Remove from oven and brush with more melted butter. Cool completely before slicing
Store in airtight bread bag for up to 4 days, can be frozen for up to 1 month
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