Ingredients
1cupwater,warmed to about 110 degrees F
¼cupwhole milk,warmed to about 110 degrees F
2¼tspPlatinum Yeast by Red Star,(1 standard packet)
2tbspgranulated sugar
4tbspunsalted butter,(¼ cup), softened to room temperature
1½tspsalt
3¼cupsall purpose flour or bread flour,spoon and leveled
Preparation
Whisk the warm water, warm milk, yeast, and sugar together in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes.
Add the butter, salt, and 1 cup flour. Beat on low speed for 30 seconds, scraping down the sides of the bowl with a rubber spatula.
Add another cup of flour. Beat on medium speed until relatively incorporated (there may still be chunks of butter).
Add the remaining flour and beat on medium speed for about 2 minutes until the dough comes together and pulls away from the sides of the bowl.
Keep the dough in the mixer and beat for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes.
Lightly grease a large bowl with olive oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel.
Allow the dough to rise in a relatively warm environment for 1 to 2 hours or until double in size.
Grease a 9×5-inch loaf pan.
When the dough is ready, punch it down to release the air. Lightly flour a work surface, hands, and a rolling pin. Roll the dough out into a large rectangle about 8×15 inches. Roll it up into an 8-inch log and place in the prepared loaf pan.
Cover shaped loaf with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise for about 1 hour until it’s about 1 inch above the top of the loaf pan.
Adjust oven rack to a lower position and preheat oven to 350 degrees F. (It’s best to bake the bread towards the bottom of the oven so the top doesn’t burn.)
Bake for 30 to 34 minutes or until golden brown on top. Gently tap on the loaf; it should sound hollow. If the top browning too quickly, loosely tent the pan with aluminum foil.
Remove from the oven and allow the bread to cool for a few minutes before slicing and serving. Feel free to let it cool completely before slicing, too.
Cover leftover bread tightly and store at room temperature for 2 to 3 days or in the refrigerator for up to 10 days.
