Instructions:
- Activate Yeast:
- In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until it becomes frothy.
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together the flour and salt.
- Combine Wet Ingredients:
- In a separate bowl, whisk together the melted butter, eggs, and vanilla extract. Once the yeast mixture is frothy, add it to the wet ingredients.
- Combine Wet and Dry:
- Pour the wet ingredients into the dry ingredients. Stir with a wooden spoon or spatula until a shaggy dough forms.
- Knead the Dough:
- Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, you can use a stand mixer with a dough hook for this step.
- First Rise:
- Shape the dough into a ball and place it in a greased bowl. Cover it with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Shape the Loaf:
- After the dough has risen, punch it down to release any air. Transfer it to a floured surface, then shape it into a loaf. Place the shaped dough into a greased 9×5-inch loaf pan.
- Second Rise:
- Cover the loaf pan with a towel and let it rise again for about 30-40 minutes, or until it rises above the rim of the pan.
- Preheat Oven:
- While the dough is rising, preheat your oven to 350°F (175°C).
- Bake:
- If desired, brush the top of the loaf with a little milk for a golden crust. Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Cool:
- Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Tips for Success:
- Room Temperature Ingredients: Ensure your milk, eggs, and butter are at room temperature for easier mixing and better texture.
- Kneading: Proper kneading is key to developing gluten, which gives the bread its soft texture.
- Storage: Store any leftover bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
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