Homemade Bread
Starter
2 1/4 tsp. (1 pkg.) room temperature yeast
1 1/2 cup warm water (90-110°)
2 tbsp. sugar
1 1/2 cups all-purpose flour
1 cup milk
3 tbsp. butter
1 tbsp. sugar
1 tbsp. salt
5 cups all-purpose flour
Large mixing bowl, coated with olive oil
Preheat oven to 350°.
Starter
Place yeast, salt and sugar in large mixing bowl. Add warm water and wisk until dry ingredients are dissolved. Stir in flour and mix until well blended. Set aside in a warm place, covered.
Let rise for 30 minutes. Mixture should be bubbly and nearly double in size.
Heat milk, butter, sugar, and salt to almost boiling. Set aside to cool.
When starter has risen, stir in milk mixture until well combined. Begin adding flour gradually. Mix until the dough forms a soft, round ball. Gradually add more flour if dough becomes sticky.
On a well floured surface knead for 5 minutes. Dough should be moist and elastic.
Place dough in mixing bowl and cover for 30 minutes.
When dough has nearly doubled in size, punch down and let rest for 5 minutes. On a floured surface, divide dough into two equal parts. Form the two dough segments into loaf size and shape and place into bread pan lined with parchment paper.
Place pans in a warm location and let rise for 30 minutes, covered.
Place both pans into preheated oven and bake for 25 minutes. Bake until tops are golden. Remove from oven and remove bread from pan. Place bread back into the oven onto the rack for an additional 5 minutes.
Remove from oven and place on baking rack. Cool completely. Slice with sharp bread knife.
Great for sandwiches, french toast, or just plain with butter! Enjoy!