breakfast bread

Ingredients

• Servings: 2
• 2 cups milk
• 1/2 cup unsalted butter
• 1 teaspoon salt
• 2 tablespoons white sugar
• 2 (.25 ounce) packages active dry yeast
• 2/3 cup warm water (110 degrees f/45 degrees c)
• 1 egg, beaten
• 7 cups all-purpose flour

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 2 hrs 50 mins


• heat the milk in a small saucepan until it , then remove from heat. add the butter, salt and sugar and stir until melted; let cool until lukewarm. in a small bowl, dissolve yeast in warm water. let stand until creamy, about 10 minutes.
• in a large bowl, combine milk mixture with the yeast mixture. mix in the egg and 3 cups of flour. stir in the remaining flour, 1/2 cup at a time, beating well after each addition. when the dough has pulled together, turn it out a lightly floured surface and knead until smooth and elastic, about 8 minutes. lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• deflate the dough and turn it out a lightly floured surface. divide the dough into two equal pieces and form into loaves. place the loaves into two lightly greased 9x5 inch loaf pans. cover the loaves with a damp cloth and let rise until dough reaches the pan tops, about 30 minutes. meanwhile, preheat oven to 350 degrees f (175 degrees c).
• bake in preheated oven for 45 to 50 minutes, or until bottom of the loaves sound hollow when tapped. place on wire racks to cool.