Directions
- 1In a bowl, combine warm milk, quick rise yeast, sea salt, cane sugar or honey, and olive oil.
- 2Add 3 cups of unbleached all-purpose flour and mix until combined.
- 3Cover and let rest for 30 minutes.
- 4With wet fingers, stretch and fold the dough. Cover and rest for another 30 minutes.
- 5Repeat the stretch and fold process two more times. Cover and let rest for one hour.
- 6Generously butter a loaf pan. Roll the dough into the shape of a loaf using the loaf pan as a size guide.
- 7Place the dough into the loaf pan and cover. Let rest until doubled in size.
- 8Place the loaf pan into an oven preheated at 375°F and bake for 25 minutes.
- 9Remove the loaf from the oven, butter the top, lower the oven temperature to 325°F, and bake for another 10-12 minutes.
- 10Let the loaf rest in the pan until it is completely cooled.
- 11Slice and serve or pre-slice and freeze. If frozen, the bread is good for up to three months.
Ingredients
- 1.25 cup warm milk
- 2 tsp quick rise yeast
- 1 tsp sea salt
- 2 tbsp cane sugar or honey
- 2 tbsp olive oil
- 3 cups unbleached all-purpose flour
Equipment
bowlwhiskmeasuring cupsmeasuring spoonsrolling pinloaf pan
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