How to make it

  • Combine water, milk and butter; heat until warm (100℉ to 110℉). Add sugar and yeast; let stand 5 minutes. Add 2 ½ cups flour and salt; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add ½ cup flour; beat 2 minutes at high speed, scraping bowl occasionally.
  • With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
  • Place kneaded dough in greased bowl, turning to grease top. Cover, let rise in warm, draft-free place until doubled in size, about 1 to 1 ½ hours.
  • Punch dough down. Transfer dough to a lightly floured surface. Divide dough in half. Knead lightly a few times.
  • Roll each half into a 12 x 7-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down in greased 8 ½ x 4 ½ inch loaf pan.
  • Cover; let rise in warm, draft-free place until doubled in size, about 1 to 1 ½ hours.
  • Bake at 400℉ for 30 minutes or until thermometer registers 190℉ to 200℉ in center of bread. If a thermometer is not available, bread is done when well browned and sounds hollow when top of loaf is tapped lightly with finger tip.

Reviews & Comments 3

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  • jo_jo_ba 9 years ago
    Ironically, even though I bake a gazillion types of bread, I lack a good basic recipe. This is a keeper for sure, thanks!
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    " It was excellent "
    tablescape ate it and said...
    This looks like a good basic recipe. I like the simplicity. Thanks.
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  • pointsevenout 10 years ago
    I use half again the recipe and put the dough in large tins to bake up good size loaves.
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