This recipe is very appealing to families for a variety of serving uses.
Excellent for sandwiches of any sort - grilled, toasted, as-is, or made into croutons for salads, soups and snacks, it's also a great recipe for those who use bread machines or knead by hand. We hope you enjoy it as much as we do!
7-9 ounces milk (110-115F)
1.5 tsp salt
1 large egg
1.5 tbsp butter or margarine, softened
4 cups bread flour
3 tbsp sugar
2 tsp active dry yeast
All ingredients (other than milk) should be at room temperature, between 70-80F.
If using bread machine:
Measure all ingredients into bread machine pan and use “dough” setting. When bread machine cycle is complete about 1.5 hours later, roll dough into ball, shape loaf, place in pan, and allow to rise for about 90 minutes. If more time is needed, give it another 30 minutes. Bake at 370F for 25 minutes.
If kneading by hand:
Heat milk to 110-115F, float the yeast on the warmed milk.
Place dry ingredients in large bowl.
Beat egg in separate bowl.
Add egg, milk with yeast, and butter to dry mixture and mix or knead, according to your preference, until dough is elastic and bowl’s sides are clean. If necessary, add more flour or a little water.
Allow to rise in greased bowl until double in size (approximately 60-90 minutes). Punch it down on a floured surface, form into loaf, place it in loaf pan. Allow to rise about 90 minutes. If more time time is needed, give it another 30 minutes. Bake at 370F for 25 minutes.
NOTE: Florida and other humid locations often need to adjust the water amount if making bread without the bread machine.