These are exactly as the title implies - beautiful loaves of white bread. Perfect plain, slathered with butter, used for sandwiches, or toasted into crisp slices of deliciousness. These require two rises, but it’s so worth it.
2 - 3tablespoonsbuttersoftened for greasing bowl and pans
Instructions
In the bowl of a stand mixer, add the warm water then sprinkle in yeast and sugar. Let it sit for 5 minutes until it starts to foam.
Add milk, oil and half the flour and mix for about 2 minutes or until flour is incorporated.
Add remaining flour and the salt and knead for 10 minutes. On my kitchenaid it's #2 speed.
Turn dough onto counter and give it a few kneads. This isn’t necessary but good practice so you can feel the dough. Form it into a ball.
Grease a bowl with some of the butter. Transfer dough into buttered bowl then flip it greased side up. Cover with plastic wrap and let it rise in a warm place for 1 hour until doubled.
Grease two 9x5-inch loaf pans with butter.
After the first rise, divide the dough in two.
Flatten the dough into a rectangle the length of your pan and roll it up tightly, jelly roll style, then pinch the seams to seal. Tuck in the ends and pinch them to seal.
You should now have a tightly rolled log shaped dough.
Transfer dough into buttered loaf pan seam side down.
Repeat with other half.
Cover the loaves loosely with plastic wrap and let them rise for 45 minutes in a warm spot.
After 45 minutes, preheat your oven 375°. By the time your oven is heated to temperature, the loaves should have finished rising. Bake them on the middle rack for about 40 minutes until golden brown.
Turn out loaves onto a cooling rack and let cool. Although you will be tempted to cut right into them, it’s not a good idea. Let them cool for at least an hour before slicing.
Notes
* You can use all water. Just add water instead of milk in step 2.This bread freezes well.