Ingredients
5½cupsbread flour,then more as needed, or all-purpose four
3½tbspgranulated sugar
2tspsalt
1½tbsprapid rise yeast
1½cupswater
⅔cupmilk
3tbspbutter,diced into 1 tbsp pieces
2tsplemon juice
Preparation
In a bowl or in a large liquid measuring cup combine water, milk, and butter. Heat in microwave until it reaches 120 degrees F on an instant-read thermometer for about 1 to 2 minutes.
Meanwhile add flour, sugar, salt, and yeast to the bowl of an electric stand mixer fitted with the paddle attachment. Mix for about 10 seconds to blend.
Pour warmed water mixture into flour mixture then pour in lemon juice. Mix on a fairly low speed for 1 minute.
Scrape dough from the paddle and switch to hook attachment, scrape sides of the bowl. Set to a fairly low speed and let knead for 4 minutes, while adding a little more flour if needed until a dough consistency isn’t sticky.
Meanwhile, spray 2 8×4-inch loaf pans with non-stick cooking spray.
Divide dough into 2 equal portions, and shape into logs each 8-inches long. Transfer to prepared loaf pans.
Cover loaves with a large container such as a cake carrier or spray a sheet of plastic wrap with non-stick cooking spray and drape over loaf pans. Let rise for about 25 minutes until doubled in volume.
Meanwhile preheat oven to 375 degrees F.
Bake in the preheated oven for about 22 to 25 minutes until golden brown on top and hollow when tapped. Invert loaves onto wire racks to cool.
Serve and enjoy.
