White Bread

Ingredients

  • 1 cup + 2 tablespoons to 1 1/2 cups lukewarm water*
  • 1 heaping tablespoon honey
  • 2 1/4 teaspoons instant yeast
  • 1 3/4 teaspoons salt
  • 2 tablespoons soft butter
  • 4 cups King Arthur Unbleached All-Purpose Flour
  • 1/3 cup Baker's Special Dry Milk or 1/2 cup nonfat dry milk granules

Instructions

  1. Mix all of the ingredients in the order listed, and mix and knead โ€” by hand, or using a stand mixer โ€” to make a smooth dough. It won't be particularly soft nor stiff; it should be smooth and feel bouncy and elastic under your hands.
  2. Place the dough in a lightly greased bowl, or large (8-cup) measuring cup. Cover it, and let it rise for 60 to 90 minutes, till it's become quite puffy, though not necessarily doubled in size.
  3. Gently deflate the dough, and shape it into a fat 9โ€œ log. Place it in a lightly greased 9โ€ x 5โ€œ or 10โ€ x 5โ€œ loaf pan.
  4. Cover the pan, and let the dough rise for 60 to 90 minutes, till it's crowned 1โ€ to 1 1/2โ€œ over the rim of the pan. Towards the end of the rising time, preheat the oven to 350ยฐF.
  5. Bake the bread for 20 minutes. Tent it lightly with aluminum foil, and bake for an additional 15 to 20 minutes, till it's golden brown. An instant-read thermometer inserted into the center will read 195ยฐF to 200ยฐF.
  6. Remove the bread from the oven, and turn it out onto a rack to cool. When completely cool, wrap in plastic, and store at room temperature.