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BackstoryI found this recipe on a blog (smittenkitchen.com) and just fell in love with it...it is so good. I drizzled my warm slice
with olive oil. Great snack.
From the ICEA Techniques of Bread Baking 1
- 2 cups warm milk, about 110 degrees
- 2 1/2 teaspoons (1 envelope; some argue it's actually 2 1/4 tsp. If you have more time, use the lesser amount) active dry yeast
- 4 cups unbleached, all-purpose flour
- 1 tablespoon salt
- 1 tablespoon sugar
- 5 tablespoons unsalted butter, melted or vegetable oil
- Whisk yeast into warm milk and set aside while preparing other ingredients. (About 5 minutes does the trick.)
- Whisk yeast into salt, sugar and butter.
- Beat in flour to make a smooth batter, you'll want to do this for a few minutes.
- Pour into buttered loaf pan and let rise, covered with a towel or plastic, until doubled.
- When its almost doubled, preheat the oven to 400 degrees and set a rack at the middle level.
- When it's completely risen, place in oven and bake about 30 minutes, until it's golden brown and firm, and the internal temperature is about 210 degrees.
- Unmold the loaf and let it cool completely on a rack.