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Shaker Loaf

  • yield: Makes one 9-by-5-inch loaf




  • 1 envelope active dry yeast
  • 2 tablespoons warm water (110 degrees)
  • 1 tablespoon sugar
  • 1 cup warm milk (110 degrees)
  • 3 tablespoons butter, softened, plus more for bowl and pan
  • 1 1/4 teaspoons salt
  • 3 1/2 cups all-purpose flour, plus more for work surface


  1. Step 1

    Sprinkle yeast over warm water in the bowl of an electric mixer fitted with the paddle attachment. Add sugar, and stir until dissolved. Let stand until foamy, about 5 minutes.

  2. Step 2

    With mixer on low speed, gradually add milk, butter, and salt to the yeast mixture. Mix in flour, about 1 cup at a time, and mix on medium speed until combined. Turn out dough onto a lightly floured surface, and knead until soft and smooth, about 5 minutes.

  3. Step 3

    Place dough in a large, buttered bowl, and cover loosely with plastic wrap. Let rise in a warm, draft-free place until doubled in bulk, 1 to 1 1/2 hours.

  4. Step 4

    Preheat oven to 350. Butter a 9-by-5-inch loaf pan; set aside. Turn out dough onto a lightly floured work surface, and knead until smooth. Shape dough into a 9-inch-long log. Place in prepared loaf pan, and let rise in a warm, draft-free place until dough has doubled in bulk, 30 to 45 minutes.

  5. Step 5

    Bake until top is golden brown and bread is cooked through, about 50 minutes. Unmold onto a wire rack; let cool.

Martha Stewart Living, April 2007



Reviews (1)

  • 6 Feb, 2009

    I just baked bread w/ yeast for the first time using this recipe. It was not difficult at all and the bread turned out very well!