my simple bread loaf

3/4 cup warm water

2 1/2 tsp active dry yeast * Not Rapid or Instant!!

2 plus 1/2 tbsp sugar

1 1/2 tsp salt

3 1/2 cups bread flour-level to measure

3 tbsp softened unsalted butter

3/4 cup milk -warmed ( not hot) *I use 2%

DIRECTIONS

In the bowl of your stand mixer stir together warm water, yeast and 1/2 Tbsp sugar.
**Let rest 10 minutes to allow yeast to activate-should be foamy after 10 min**

1.   Use paddle attachment to mix yeast mixture add remaining 2 Tbsp sugar, salt, milk, butter and about 2/3 of the flour. Gently mix until combined

2.   Now using your hook attachment, add remaining flour and knead on low speed until it comes together well. Continue to knead on low speed, while adding a little more flour as needed to create a soft, non-sticky yet supple dough. Knead until mixture clears the sides of the bowl and becomes smooth, about 7 - 8 minutes.

3.   Transfer dough to a bowl large enough for dough to rise twice its size sprayed with nonstick cooking spray. Spray a sheet of plastic wrap with non-stick cooking spray and cover bread with sprayed side down, don't wrap tightly just drape over so the dough has space to expand. Let rest until doubled in volume, about 1 - 1 1/2 hours. I typically wait the full 1 1/2 hours, but this can vary due to climate and altitude in your area!

4.  Press down on dough then transfer to a lightly floured countertop. Pat and stretch dough to a rectangle about 14 by 8-inches.

5. Begin to roll dough up starting on one of the 8 inch ends and rolling to opposite side to make a dough log. Then transfer to a greased 9 by 5-inch loaf pan.
Spray a sheet of plastic wrap with non-stick cooking spray or use plastic wrap used to cover bowl) and drape greased side down over bread pan leaving room for bread to expand, plastic wrap shouldn't be wrapped tight.

6.  Let loaf rest until it is about 1 1/2 to 2-inches above the height of the bread pan, about 1 hour.

Preheat oven to 350 degrees near the end of your rise period.

7.  Bake loaf in center of oven, rotating once after 20 minutes, then bake for another 22 minutes until golden brown on top and it sounds hallow when tapped.

8.    Remove loaf from oven and run a stick of butter over top to coat. Transfer to a wire rack to cool. Allow bread to fully cool before slicing. It will slice much cleaner if you wait!

9.   Store bread in an airtight container at room temperature for a few days or for longer shelf life store in the refrigerator.

HAPPY BAKING!!!!