Ingredients
- 2 tablespoons softened salted butter, plus more for the bowl
- 2 teaspoons salt
- 2 tablespoons sugar
- 1 cup hot milk
- 1 cup hot water
- 1 package (2 1/4 teaspoons) dry yeast
- 1/4 cup warm water
- 6 cups all-purpose white flour (approximately)
Directions
- Combine butter, salt, sugar, milk, and hot water in a large bowl, mix well and let cool to lukewarm.
- In a small bowl, mix yeast and 1/4 cup warm water and let stand for 5 minutes to proof.
- Add yeast and 3 cups flour to lukewarm mixture and beat with a mixer or wooden spoon until well blended. Add 2 more cups of flour and mix; turn out onto lightly floured board. Knead for 1–2 minutes and let rest for 10 minutes. Add more of the remaining flour as required. Then knead for about 10 minutes until smooth and no longer sticky.
- Place dough in a large buttered bowl, turning dough over so butter is on the entire surface. Cover and let rise in a warm place until double in bulk. Punch down and shape into 2 loaves. Place in 2 buttered loaf pans, cover, and let double in bulk again.
- Preheat oven to 425 degrees F. Bake for 15 minutes, then reduce heat to 375 degrees F and bake for 30 more minutes, or until loaves sound hollow when rapped with your knuckle.
- Remove bread from pans and cool on racks.
Susan Du Laney
