Old Fashioned White Bread

01Method

1. 1

   Warm the milk in a microwave-safe bowl to around 100°F (38°C), about 15 seconds on low. Add the sugar and honey, stirring until fully dissolved, then mix in the yeast. Allow the mixture to rest for about 15 minutes until the yeast becomes foamy and creamy.

2. 2

   In the bowl of a stand mixer fitted with the paddle attachment, combine 4 cups of bread flour with the salt, then pour in the yeast mixture. Mix on low speed for about 1 minute until fully incorporated — the dough will be quite wet. Add the butter, then incorporate the remaining bread flour gradually until the dough starts to come together into a ball. Switch to the dough hook and knead for approximately 4 minutes until the dough is smooth and elastic.

3. 3

   Turn the dough out onto a well-floured surface and continue kneading until the surface just begins to tear when folded. Shape into a ball and place in a large lightly floured bowl. Cover with a kitchen towel and leave to rise in a warm spot for about 1 hour, or until doubled in size.

4. 4

   Grease two 9x5-inch loaf pans with cooking spray.

5. 5

   Deflate the risen dough and transfer it to a floured surface. Knead for 2 minutes, then divide evenly in half using a sharp knife. Shape each portion into a log, dusting with extra flour as needed, and set into the prepared pans. Cover with a towel and allow to rise again in a warm place for about 1 hour until doubled.

6. 6

   Heat the oven to 400°F (200°C).

7. 7

   Place the loaves in the oven, then immediately lower the temperature to 350°F (175°C). Bake for about 25 minutes until the tops are golden brown and the loaves sound hollow when tapped on the bottom. Let the bread rest in the pans on wire racks for 5 minutes, then turn out and cool completely on the racks for about 40 minutes. Drape a towel over the loaves while they cool.