- Yield: Makes 1 loaf
Source: Martha Bakes, Episode 2007
- 1 (1/4-ounce) package active dry yeast
- 1/3 cup sugar
- 1/2 cup warm water (110 to 115 degrees)
- 1/2 cup milk
- 1/2 cup (1 stick) unsalted butter, plus more for pan
- 3 1/2 to 4 cups all-purpose flour
- 1 teaspoon salt
- 3 large eggs, lightly beaten
In a large liquid measuring cup, mix together yeast, sugar, and water; let stand until foamy, about 5 minutes.
Meanwhile, place milk and butter in a small saucepan and heat over medium heat until butter is melted. Remove from heat and let stand until mixture is lukewarm (110 to 115 degrees).
In a large bowl, mix together flour and salt. Add milk mixture to flour mixture. Stir eggs into yeast mixture and add to flour mixture; stir until a stiff dough forms. Cover bowl with plastic wrap and let stand in a cool place until doubled in size, about 1 1/2 hours.
Butter a Pullman loaf pan measuring 13 1/2 by 4 1/2 inches across the top and 12 3/4 by 3 3/4 inches across the bottom. Deflate dough by beating down with a wooden spoon for about 1 minute. Transfer dough to prepared loaf pan; cover and let rise until dough reaches top of pan, 1 1/2 to 2 hours.
Preheat oven to 375 degrees.
Uncover dough and transfer to oven; bake until bread is dark and golden on top and sounds hollow when tapped with your knuckles, 40 to 45 minutes.
Remove pan from oven and turn bread out onto a wire rack; serve warm or let cool, if desired.