This is my favorite recipe for homemade bread.
Makes 2 loaves.
In a saucepan combine:
-2 cups milk
-1 tblsp. salt
-4 tblsp. butter (1/2 stick. And it has to be real butter! I always use salted sweet cream)
Heat the milk, salt and butter in the pan until tiny bubbles form around the edge of the pan. Remove from heat and let cool to about 110°F.
In a large mixing bowl OR a 2-cup measuring cup add:
1/2 cup warm water (no warmer than 115°F, else it will kill the yeast.)
1 package active dry yeast
2 tblsp. sugar
Sprinkle the yeast over the warm water, then add the sugar. Stir well and set aside to "proof" the yeast. (If the yeast is alive, bubbly foam will quickly begin to form on the surface of the water!)
Pour the proofed yeast water into a large mixing bowl if needed. Add the milk/salt/butter mixture (make sure it's not too hot!) and mix well.
You will need approximately 5 cups of flour. I like to use 1/2 white flour and 1/2 whole wheat. If you're feeling very industrious, grind some fresh whole wheat flour to use! I've only used store-bought whole wheat flour myself, but I know fresh-ground would taste even better!
Begin stirring the flour into the liquid mixture. I just keep stirring it in until it's too stiff to stir, then I use my hands. Keep adding small amounts of flour as you carefully knead the dough in the bowl. If it's really humid outside, you might need more than 5 cups, but be careful. You can always add more flour, but you can't take it out if you add too much! Once you have the right amount of flour added, the dough will suddenly change consistency. It will become smooth and velvety! It will be a bit sticky, but not enough to stick to your hands. Dump it out on a lightly floured clean surface and knead until you think it's had enough. ;) The recipe I adapted this from says 10 minutes, but I don't think I've ever kneaded my bread that long! Kneading helps develop the gluten which makes for a nice texture, so if you want to knead for 10 minutes, go for it! :) My bread has an excellent texture (in my unbiased opinion) with 5 minutes of kneading.
Next, grease your (cleaned) large mixing bowl with butter or olive oil and plop the dough in the bottom. Roll it around to coat it with the grease. Cover the bowl with a towel and put it in a warm, slightly humid enclosure. I set mine in the microwave and put a big cup of very hot water in beside it, and close the door.
Let the dough rise until it has approximately doubled in size. It could take anywhere from 1-2 hours depending on how warm you keep it, and also the weather conditions.
When the dough is doubled in size, punch it down with your fist in the bowl. Turn out onto a clean surface and knead for a couple of minutes. You might need to sprinkle a tiny bit more flour in with it at this point.
After kneading for a few minutes, cut the dough in half. Form each piece into a ball and lay on the clean surface. Cover with a towel and let sit for 5 minutes.
After 5 minutes, roll each dough ball into a rectangle, with a rolling pin. Make the rectangles approximately 9"x 12". Roll the dough up from the short side as tightly as possible. Press the ends down to seal them, and turn the ends under.
Grease 2 bread pans with butter, and lay the rolled dough in the pans. Brush the dough with melted butter!
Cover the pans with a towel and let the dough rise as before, until doubled in size. This won't take as long as the first rising.
Preheat oven to 400°F. Bake the loaves until lightly browned. To check for doneness, dump a loaf out in your protected hand and thump the bottom. It should sound hollow.
If you can stand it, let the bread cool for about 10 minutes before slicing. Be sure to have plenty of butter and homemade preserves handy, and don't bother making supper for the kids. ;)
