Yeasted White Bread

Name: Yeasted White Bread
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT5H10M0.000S
Yield: 1 loaf
Ingredients: 2 cups all-purpose flour, plus more for dusting; 1 1/2 cups bread flour; 1/3 cup whole milk; One .25-ounce packet instant dry yeast; 2 tablespoons sugar; 4 tablespoons salted butter, softened, plus more for serving and greasing the pan; 1 teaspoon kosher salt

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Level: Easy

Total: 5 hr 10 min (includes rising and cooling time)
Active: 20 min

Yield: 1 loaf

There is nothing like the smell of freshly baked bread as it fills the kitchen, and it tastes good too. This loaf is great for sandwiches or toast to go with soups, dips or casual meals. However, Ree’s favorite way to enjoy it is sliced while still warm and spread thickly with salted butter.

Level: Easy

Total: 5 hr 10 min (includes rising and cooling time)
Active: 20 min

Yield: 1 loaf

Ingredients

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2 cups all-purpose flour, plus more for dusting

1 1/2 cups bread flour

1/3 cup whole milk

One .25-ounce packet instant dry yeast

2 tablespoons sugar

4 tablespoons salted butter, softened, plus more for serving and greasing the pan

1 teaspoon kosher salt

Directions

Special equipment:

an instant-read thermometer

Add the flours to a bowl, then whisk and set aside. In a small saucepan, warm the milk and 1 cup water to 110 degrees F, then add to a stand mixer fitted with the paddle attachment. Top the warm milk mixture with the yeast and sugar, then let stand until frothy, 3 to 5 minutes. Add the softened butter and salt, then mix until just incorporated. In three additions, add the flour mixture, mixing each until just incorporated. After the last addition, beat for 1 to 2 minutes until the dough begins to pull from the sides. Switch the paddle for the dough hook and knead for 6 minutes. Cover lightly and let rise until the dough has doubled in size, 1 to 2 hours.
Grease a 9-by-5-inch loaf pan and preheat the oven to 350 degrees F.
Punch the dough and turn it out onto a lightly floured surface. Stretch the dough into a 15-by-8 1/2-inch rectangle and roll into a log about 8 1/2 inches long. Place in the loaf pan and set aside until it rises about 1 inch over the top of the pan, about 1 hour.
Bake on the center rack of the oven until golden, 30 to 40 minutes.
Cool in the pan for 15 minutes, then remove from the pan and transfer to a wire rack.
Let cool completely or slice slightly warm and spread with softened butter.