And boy did they deliver!
Like some psychotic Paula Deen clone, I was instantly attracted to a pin which proudly boasted the word 'butter' and portrayed a perfectly golden loaf of yumminess. Impatiently I clicked the link and drummed my fingers as the blog page of Chocolate, Chocolate and More loaded. It was there, among about 80 million other FANTASTIC recipes, that I found it. The holy bible of homemade loaves: the recipe titled Buttery White Bread. A quick scan of the ingredients lead to a happy jig and immediate commotion in the cupboards. All ingredients of this recipe were everyday things I already had in the pantry, which meant it was downright awesome even before I tasted it. I don't know about you, but when it comes to homemade bread I'm a fan of the age old saying 'keep it simple, stupid.' Evaporated milk and instant potatoes can kiss my ass. Good ol' flour and yeast is enough for this little lady!
So I am here, after the success of this afternoon, to ask all of you bread machine owners to chuck that crappy pile of plastic out the window. Because this recipe, my friends, is the real deal! Although, like every other bread concoction - it takes a couple of hours from start to finish - this bread is unbelievably simple and utterly delicious. I'm not exaggerating in the slightest when I say that this was the very best batch of homemade bread I've ever produced - even the in-laws and hubby agreed it was scrumptious!
In fact, it's that tasty I'd be selfish to keep it all to myself. So, as a gesture of good-food-will I'm sharing it here on my blog so that you too can embark on a magical-carbohydrate- induced-carpet ride. It's a stunner folks - so preheat that oven and bust out your apron!
(As a side note I ask that you take a moment to bask in the gloriousness of my loaves! The picture below is a demonstration of my epic baking skills from today and I'm tickled pink with how great they turned out! A true testament to the awesomeness of this recipe!)
Buttery White Bread
makes 2 loaves
1 cup milk
1/4 cup butter
3 1/2 tablespoons sugar
1 3/4 teaspoons salt
1 package (2 1/4 teaspoons) active dry yeast
1 cup warm water
5-5 1/2 cups all purpose flour (although I used strong white bread flour)
1 tablespoon butter, melted
- In a saucepan, heat milk, butter, sugar and salt over medium heat until bubbles appear around edges.
- Remove from heat and let cool to lukewarm. (I put my pan in the fridge for about 7 minutes.)
- In mixing bowl dissolve yeast in warm water. Let stand until foamy, 5 to 10 minutes. (If you're having trouble with your yeast proofing, add 1/4 teaspoon of sugar. Gives it a jump start.)
- Stir in milk mixture to yeast. Using the paddle attachment for your mixer, add in 3 cups of flour, blend until all combined.
- Switch out to the dough hook and slowly add more flour, 1/2 cup at a time, until a soft dough is formed. Knead dough in mixer about 7 minutes or about 10 minutes if by hand, until dough is smooth and elastic, adding flour as necessary to prevent sticking.
- Place dough in a large greased bowl, cover and let rise about 1 1/2 hours, until doubled in size.
- Punch down dough then remove from bowl and divide in half.
- Let dough rest 10 minutes then gently roll out dough or flatten with hands. Roll dough up and tuck under ends.
- Place seam side down in greased loaf pans. Let rise until doubled, about 1 hour.
- Bake in a preheated 400 degree oven for 30 minutes, until hollow sounding when tapped and a beautiful brown on top.
- Remove from oven and brush with melted butter. Use it all, you'll thank me.
- Let cool in pans 30 minutes before removing to wire rack, serve warm or let cool completely.
Enjoy the rest of your Monday, friends!
Lots of love, love, love,