I cut in 1/2 and put a loaf in my two 1.5 loaf pans. Thank you for posting this recipe - I was looking for an eggy, more savory, loaf for grilled cheese and this turned out perfectly. (By the way, if you’ve been having trouble with your yeast bread and you need some help figuring out what went wrong, read this post all about troubleshooting common yeast bread problems.) They are so, so, so much better than the rickety ones I use to own, and I love that the cross-hatch design on these means that baked goods don’t sag down between the bars. Remove the loaves from the pans and let them cool on a wire rack. You want it to be nice and hot by the time your dough is done rising because loaves that go into a hot oven will rise better and brown better than loaves that go into a cold oven.īake the loaves for 25-30 minutes, or until they’re nicely browned. And I am also too lazy to weigh my dough!)īefore the loaves are done rising, turn your oven on to 350☏. (I am not the awesomest at dividing dough evenly. (I use Williams-Sonoma Goldtouch loaf pans.)Ĭover the loaves and let them rise for about 30 minutes, or until they’re doubled in size. Place the loaf into a greased 4×8-inch loaf pan, and repeat with remaining pieces of dough. Roll one piece out into an oblong shape, then roll it up, starting at the short end. Note: you can make four loaves out of this dough if you don’t want super tall loaves.īut I like my loaves pretty tall, and besides, three loaf pans fit in my oven better than four. Put your dough into the bowl, cover it with a wet tea towel, and let it rise for an hour.Īfter it rises, turn it out onto a floured surface and divide it into three pieces. We’re going for a nice, soft dough here, people! Again, add flour based on feel, not so much on the cup measurements. If your dough is too hard, it’s not going to rise well and you’ll end up with a dense loaf. It should not be firm enough to hold its shape (way softer than cookie dough, for instance.) See how this kind of flattens out a bit on my counter in the photo below? When you’re done kneading, your dough should be a nice cohesive ball, but it should not be stiff. Turn the dough out onto a floured surface, and knead for 2-3 minutes (alternatively, you can finish kneading in the mixer.) The amount of flour necessary will vary depending on the type of flour you use, how you measure your flour, the humidity of your home, and so on. ( IMPORTANT NOTE: Add only enough flour to make the dough soft. Heat your butter, milk, salt, and sugar to 120☏, at which point the butter should be pretty soft.Īdd the warm milk mixture to the mixer bowl, and beat until combined.īeat for 3 minutes on medium speed, then stir in enough of the remaining flour to make a soft dough. To start, combine flour and yeast in your mixer bowl. I often use it to make panini because it’s firm enough to hold up to the grill pan but also soft enough to compress the way a panini should.īut it’s also delicious as-is, and it makes delightful toast. It’s a bit like the dough you’d use to make cinnamon swirl bread, and it’s pretty darn delicious. It’s got a more tender crumb than regular white sandwich bread, partly because it’s made with milk, not water, and partly because it has more fat in it, in the form of eggs. This is a soft, slightly sweet white bread. But it’s taken me FOREVER to get around to posting it. This has popped up on my menu plan a few times here and there and lots of you have asked for the recipe.
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