Directions
- 1Dissolve sugar in warm water and milk.
- 2Whisk in yeast (and ginger, if using).
- 3Let stand 5-10 minutes until foamy.
- 4Stir in 1 cup flour.
- 5Whisk in salt and oil.
- 6Add remaining flour, one cup at a time, until dough pulls away from bowl (using a mixer).
- 7Knead by machine for 5 minutes, or by hand for 10 minutes until smooth and elastic.
- 8Place dough in an oiled bowl, oil the top, and cover with a damp cloth.
- 9Let rise until doubled (about 1 hour).
- 10Punch down the dough.
- 11Knead for 3 minutes, divide in half, and let rest for 5 minutes.
- 12Shape into loaves and place in greased loaf pans.
- 13Brush tops with melted butter.
- 14Let rise for 30 minutes until dough rises an inch above pans.
- 15Bake at 350°F for 30 minutes, or until hollow-sounding when tapped.
- 16For a soft crust, butter the tops and cover with a tea towel immediately after baking. Cool 5 minutes in pans before removing to finish cooling, keeping the tea towel on.
- 17Bread Machine Instructions: Add ingredients according to manufacturer's instructions, select white bread cycle, press start. When dough rises once and kneading begins a second time, turn off, then press start to reset the machine. Dough will rise again before baking.
Ingredients
- 1 cup water, 110F
- 1 pinch powdered ginger, optional - activates yeast
- 1 cup milk, 110F
- 2 /3 cup sugar, (you can use less)
- 1 1/2 tablespoons active dry yeast
- 1 1/2 teaspoons salt
- 1 /4 cup vegetable oil, coconut oil works really well here (melt it first and let it cool to 100F)! OR use melted butter
- 5 1/2 cups bread flour, you may need a little more or a little less
- 2 tablespoons butter, melted
Equipment
large bowlmixer9x5-inch loaf pansinstant read thermometerbread machine (optional)tea towel
Tips
- Use bread flour for best results, but all-purpose flour can be substituted. If using all-purpose flour, add 1 tablespoon of gluten for every cup of flour to improve rise and fluffiness.
- For a softer crust, butter the tops and cover with a clean tea towel immediately after baking.
- Ground ginger can be used to help activate the yeast.
- You can reduce the sugar by half for a less sweet bread, though it will slightly alter the texture.
- Coconut oil, light vegetable oil, or melted butter can be used instead of vegetable oil. Make sure it's melted and cooled to 100F before adding.
- The dough is ready when it feels like an earlobe when pinched, and stretches slightly instead of breaking when pulled.
- To freeze: Wrap in plastic wrap, then foil. Freeze for up to 3 months. Consider slicing before freezing and placing parchment between the slices for easier thawing.
- If short on time, refrigerate the dough (covered with nonstick sprayed plastic wrap) for up to 24 hours, then proceed with instructions. The second rise may take longer.
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