This is an easy and delicious bread recipe that I make every week for my family. I made this recipe a few times in culinary school and have been in love with it ever since!
Water- 12 oz.
Instant yeast- 0.25 oz.
Bread flour- 1 lb. 4 oz.
Salt- 0.5 oz.
Sugar- 0.75 oz.
Nonfat milk solids (powdered milk)- 1 oz.
Shortening- 0.75 oz.
Straight dough method:
Mix water and yeast and set aside while you measure out all other ingredients.
Add sifted flour to top of yeast mixture. Add all other ingredients to top of flour.
Mix with dough hook on low speed for 5 minutes. Turn speed to medium for another 10-15 minutes. Dough is finished mixing when it is elastic and hardly sticky to the touch.
Cover bowl and let dough rise for 30 minutes (until dough springs back after being touched). Weigh dough into two even portions (about 1 lb. 3 oz. each). Shape into loaves and place in 2 greased loaf pans. Cover and let dough rise in pans until doubled (about 30 more minutes).
Bake at 400ºF for 20-30 minutes. Remove from pans and cool on cooling rack.
Recipe adapted from Professional Baking by: Wayne Gisslen