WHITE LOAF BREAD
Ingredients:
1/2 Cup Warm Water
2 Packages Dry Yeast
1 1/2 Cups Milk
6 Tbsp Butter, melted and cooled
1 1/2 Tbsp Honey
2 Egg Yolks (save whites)
5-6 Cups All Purpose Flour
1 Tbsp Salt
Directions:
Run hot water in your mixer bowl until warm to the touch. Pour out water and add dough hook to mixer. Add warm water into mixer bowl. Add yeast and sugar. Stir and all to dissolve 5 minutes.
Add milk, butter and honey. Mix on medium until blended. Add yolks, 3 cups flour and salt. Mix on low for about 5 minutes. With mixer on low, add 2 more cups of flour. Raise speed to medium and slowly (a little at a time) add flour so dough doesn’t stick to the bowl (you probably won’t use the entire amount of flour).
Once you get the dough how you want it, dump it out until a floured surface and knead by hand for a minute until the dough is smooth and elastic.
Lightly grease a bowl with butter or oil, put the dough the bowl and then turn it over so both sides are lightly buttered/oiled. Cover the bowl with a damp towel and allow it to rise for one hour, until doubled in size.
Great two 9×5 loaf pans with butter. Divide the dough in half. Shape each half into a loaf shape and place each in the prepared loaf pans. Cover again with a damp towel and allow to rise again for an hour, until doubled in size.
Meanwhile, preheat oven 350. When dough is ready, brush the tops with the egg whites and bake 40-45 minutes, until they sound hollow when tapped. Turn them out onto a wire rack to cool. Cool completely before slicing with a bread knife.
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