Buttery White Bread - milk

Method

• 1. Put the milk in a microwave safe dish. Cut butter into cubes, place it into the milk and microwave it until the butter starts to melt (approximately 1 minute).
• 2. Put remaining ingredients into the bowl of your mixer. Set up the mixer with a dough hook attached.
• 3. Mix the flour mixture for 10 seconds then add the milk/butter. Turn to speed 2 and knead for 10 minutes.
• 4. Remove dough from the bowl. Lightly grease the bowl with a bit of oil or baking spray. Put the dough back into the bowl. Turn dough over once to coat it with the oil.
• 5. Cover the dough with a damp towel and place it in a warm draft free place.
• 6. Let the dough rise until doubled in size (approximately 1 hour).
• 7. Punch dough down and put it onto a lightly floured work surface. Roll the dough into a rectangle. Roll it up jelly roll style into a loaf shape and then press it (seam side down) into a greased loaf pan.
• 8. Cover with a towel and let rise until dough comes to the top of the pan (approximately 45 minutes).
• 9. Bake in a preheated 350 F oven for 40 minutes. Place a piece of foil over the bread during the last 10-20 minutes to keep it from over-browning.
• 10. Turn bread out of the pan and then allow it to cool completely before slicing.
• Notes in response to reviews:
• I use bread machine yeast which does not have to be activated. You just put it in the mixer with the other ingredients and the warmed milk and it always turns out fine. I am all about losing an extra step!
• I use regular table salt for this recipe. If you use Kosher salt you would want to increase the amount by 1/4-1/2 teaspoon to avoid it being bland.