Martha Stewart Living, April 2007
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
- 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.
- 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.
- 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.
- 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.
- Bake until top is golden brown and bread is cooked through, about 50 minutes. Unmold onto a wire rack; let cool.
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