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Ingredients
Proofing Yeast
- 2 ½ teaspoons active dry yeast
- ½ Tablespoon granulated sugar
- 2 cups warm water , at 105°F
Bread
- ¼ cup melted butter , plus 1 Tablespoon for brushing on top
- ¼ cup granulated sugar
- ½ cup evaporated milk
- 1 Tablespoon Kosher salt
- 6-7 cups bread flour, or all-purpose flour
- 1 Tablespoon shortening , or butter
Optional topping: Butter and Jam
- Warm water: The water temperature is key. If it’s too hot, it will kill the yeast. I like to keep it around 105°F.
- Active dry yeast: A sourdough bread starter is not needed for this, we are using commercial yeast. Check the expiration on your yeast, if it’s old, your bread will not rise.
- Granulated sugar: This adds the perfect sweetness.
- Butter: The butter adds the perfect flavor.
- Salt: The salt will bring all the flavors together.
- Evaporated milk: This is the secret ingredient that really adds the perfect flavor and tenderness. You can substitute with milk if needed.
- Flour: I’ve made this recipe with bread and all-purpose flour, both will work well. Be careful not to add too much, add slowly at the end.
How To Make Bread
Follow these step by step instructions and tips on how to form your homemade bread for best results.
- Proof the yeast: Let the yeast bubble up in warm water. You want the yeast mixture to be foamy and dissolved before you add to the flour.
- Mix together: Add a little more flour and keep mixing until the dough comes off the edge of the mixer. You know it’s done when your finger no longer sticks to the dough.
- First rise: While you’re letting the dough rise, cover the bowl with a warm towel and set by a window. You can also turn the oven to 175°F and then turn it off. Then place the bowl inside the oven and let it rise there. Make sure the dough has doubled in size before touching it.
- Shape the dough: When the dough is ready to be formed, punch the dough and then cut in half to make two loaves on a lightly floured surface. Press the dough down removing any air bubbles and start kneading for a couple minutes. Form a loaf and tuck the ends under.
- Second rise: Stick the two loves in bread pans and then let the dough rise until it has doubled in size or formed the perfect size bread.
- Bake: Then it’s ready to bake! Bake until golden brown and then butter the tops.
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