Ingredients
Equipment
Instructions
- In a large mixing bowl, combine the warm water, yeast, and 1 tablespoon of the sugar. Stir gently and let it sit for 5-10 minutes until the mixture is foamy.
- To the yeast mixture, add the remaining sugar, salt, oil, and warm milk. Stir to combine. Gradually add the flour, one cup at a time, until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 6-8 minutes.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with a towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch down the dough and shape it into a loaf. Place it in a greased 9x5 inch loaf pan. Cover and let it rise for another 30-45 minutes, until the dough is about 1 inch above the pan.
- Preheat oven to 350°F (175°C). Bake for 30-35 minutes, until the crust is deep golden brown and the internal temperature reaches 190°F (88°C).
- Let the bread cool in the pan for a few minutes before transferring it to a wire rack to cool completely before slicing.
Notes
Tip 1: For a richer flavor, you can brush the top of the loaf with melted butter right after it comes out of the oven.
Tip 2: Ensure your yeast is fresh for the best rise. Old yeast may not activate properly.
Tip 3: Slicing the bread while it's still warm can cause it to be gummy. Wait until it's fully cooled for the best texture.
Tip 2: Ensure your yeast is fresh for the best rise. Old yeast may not activate properly.
Tip 3: Slicing the bread while it's still warm can cause it to be gummy. Wait until it's fully cooled for the best texture.
