 |
 |
 |
 |
 |
 |
 |
 |
 |
Yield: 2 1-pound loaves
There’s nothing this bread isn’t good for: sandwiches, French toast, bread pudding, or simply eating with cold pats of butter. Its guaranteed to disappear in less time than it takes to make, and the time between the mixing bowl and the cooling rack isn’t that long.
4 cups bread flour
1 2/3 cups milk, lukewarm
4 tablespoons butter, at room temperature
2 tablespoons sugar
1½ teaspoons salt
2 teaspoons instant yeast
1-2 tablespoons butter for brushing, melted
Combine all the ingredients in the bowl of a stand mixer and stir until the dough comes together in a ragged ball. Fit the mixer with the dough hook attachment and knead on medium speed until the dough is smooth, shiny and elastic, about 8 to 10 minutes. Transfer dough to a lightly oiled container and set aside to rise.
In about 1 hour, when the dough has doubled in volume, turn it out onto a lightly floured surface. Divide the dough into two equal pieces and shape into either boules (balls) or batards (logs). Place the doughs on a parchment-lined baking sheet, cover with plastic wrap to proof.
Preheat the oven to 375°F.
When the dough has almost doubled in size, score decoratively if desired. Brush the surface of each dough with butter and bake until golden brown and hollow-sounding when tapped on the bottom, approximately 25-35 minutes. Remove and place on wire racks to cool. Slice and serve immediately.
To store, wrap the bread in plastic and keep at room temperature. If storing
for more than 2 to 3 days, wrap tightly and freeze. Bread should always be
thawed at room temperature.
