Make your own white bread.
Nothing can compete with the aroma and flavor of homemade bread. It's a simple thing, requiring just yeast, flour, sugar and salt. Those ingredients combine to make the staff of life.
Instructions
1. Heat the milk in the microwave until warmer than skin temperature. On a thermometer, it should be above 94 and below 106 degrees F. Add the sugar, dried yeast and 1/2 cup of flour. Mix thoroughly and allow to stand in a warm (70 to 80 degrees), draft-free spot for 20 minutes, or until bubbling and frothy.
2. Pour yeast mixture into mixer bowl. Add 3 1/2 cups of flour. Using a dough hook, start on lowest speed and mix until the ingredients are completely combined. Continue on low to medium speed for five to 10 minutes. Add the salt gradually during this time.
3. Check the finished dough. It should be smooth and silky and hold its shape. It should clean the sides and bottom of the bowl, with no flour left and no stickiness. If dough is still sticky, add additional flour, 1 tablespoon at a time, until the desired texture is achieved. If the dough seems too stiff or isn't absorbing all the flour in the bowl, add 1 tablespoon of milk at a time until the dough seems right.
4. Use your hands to work the dough into a ball, continually pulling from the top center to the bottom and tucking it inside the ball. You will end up with a nice ball of bread dough. Grease the bowl you mixed it in or add 1/4 cup of flour to the bowl. Place the dough in the bowl, turning it around to grease or flour it completely. Allow it to sit in a warm, draft-free spot for 75 minutes.
5. Turn the dough out onto a lightly floured surface and use your knuckles to flatten into a rectangle approximately 10 by 15 inches. Start rolling at one narrow end, tucking and sealing tightly as you roll. Continue until you have a roll of dough. Use the side of your hands to flatten and seal the two ends. Tuck the ends under and roll the loaf under your hands to even it out.
6. Lightly oil your loaf pan and place the dough in the pan. Press firmly to distribute the dough evenly. Place the loaf back in your warm, draft-free spot for another 75 minutes.
7. Set the oven to 350 degrees. Use a sharp knife to slice 1/4-inch-deep slashes throughout the length of the loaf. Be gentle when you cut, so that you make a slash but don't deflate the loaf. You also can make two or three diagonal slashes instead. Place the pan in the oven for 45 minutes.
8. Thump the bottom of the loaf: It should sound hollow. If it doesn't sound hollow, return the loaf to the oven for another 10 minutes. When the bread is done, it will be golden brown and turn easily out of the pan.
9. Remove the bread from oven and pan. Wet a paper towel, wring it out and drape it over the loaf. Allow to cool for at least one hour before slicing.
Tags: draft-free spot, your hands, another minutes, dough seems, draft-free spot minutes