Classic White Bread - Large Bread Pan or 4 Mini Bread Pans

Ingredients

• 3/4 cup(s) lukewarm water
• 1 package(s) active dry yeast
• 1/2 cup(s) milk
• 2 tablespoon(s) unsalted butter cut into pieces
• 1 1/2 tablespoon(s) sugar
• 1 1/2 teaspoon(s) salt
• 3 1/4 to 3 1/2 cup(s) bread flour
• 1 teaspoon(s) vegetable oil
• 1 tablespoon(s) melted butter or 1 egg mixed with 1 Tbs. water

Preparation

1. 1. In the bowl of an electric mixer, using a handheld whisk, whisk together the water and yeast. Let stand for 5 minutes.


2. 2. Meanwhile, in a small saucepan over medium-high heat, warm the milk until steam rises from the surface and bubbles form around the edges of the pan, about 1 minute. Add the butter, sugar and salt and whisk until the butter melts and the sugar dissolves. Let cool to lukewarm.


3. 3. Fit the mixer with the flat beater. Add 1 cup of the flour to the yeast mixture and beat on low speed until just combined. Add the milk mixture and beat until just combined. Add 2 cups of the flour and beat until the mixture is sticky and just combined, about 1 minute. Switch to the dough hook and add 1/4 cup of the flour. Increase the speed to medium-low and beat until the dough begins to pull away from the sides of the bowl and starts to form a ball, 2 to 3 minutes. Add additional flour only if the dough is sticky. Continue to beat until the dough is smooth and elastic, 6 to 7 minutes.


4. 4. Transfer the dough to a work surface, shape into a ball and place in lightly oiled large bowl. Turn the dough to coat with the oil. Cover with plastic wrap and let rise in a warm place until doubled in volume, 40 to 50 minutes.


5. For Large Pan:
6. 5. Lightly oil an 10 x 5 x 3 inch loaf pan. Turn the dough out into a lightly floured surface. Roll out the dough onto a lightly floured surface. Roll out the dough into an 10 inch square. Fold the dough in thirds like a letter, over-lapping the sides in the middle. Starting from a narrow end, roll up the dough into a loaf. Place the loaf, seam side down, in the prepared pan and cover with lightly oiled plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour.


7. 6. Preheat oven to 375 degrees. Brush the top of the loaf with the melted butter or, for a shiny surface, brush with the egg wash. Bake until the loaf is golden and sounds hollow when tapped, about 40 minutes. Transfer the pan to a wire rack, carefully remove the bread from the pan and let cool completely before serving. Makes 1 loaf.


8. For Small Pans:
9. 5. Lightly oil four 6 x 3 x 2 inch loaf pans. Turn the dough out into a lightly floured surface and divide the dough into 4 equal pieces. Working with 1 piece at a time, roll out the dough into an 4 inch square. Fold the dough in thirds like a letter, over-lapping the sides in the middle. Starting from a narrow end, roll up the dough into a loaf. Place the loaf, seam side down, in the prepared pan and cover with lightly oiled plastic wrap. Repeat with the remaining dough. Let rise in a warm place until doubled in volume, about 30 minutes.


10. 6. Preheat oven to 375 degrees. Brush the top of the loaves with the melted butter or, for a shiny surface, brush with the egg wash. Bake until the loaf is golden and sounds hollow when tapped, 25 to 30 minutes. Transfer the pan to a wire rack, carefully remove the bread from the pan and let cool completely before serving. Makes 4 mini loaves.