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Classic Rich Bread

A rich white sandwich bread - perfect to accompany a meal, to serve toasted for breakfast or to use for French toast.
Classic Rich Bread
Yield 3 (8x4-inch) loaves

Ingredients

  • 8 to 8 1/2 cups bread flour
  • 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Red Star Active Dry Yeast
  • 3/4 cup granulated sugar
  • 1 tablespoon table salt
  • 1 1/2 cups milk
  • 1/2 cup water
  • 3/4 cup butter
  • 4 large eggs

Instructions

  • In stand mixer bowl, combine 3 cups flour, yeast, sugar, and salt; mix well with paddle attachment. In saucepan or microwave-safe bowl, heat milk, water, and butter until very warm (120º to 130ºF; butter does not need to melt). Add to flour mixture. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed.
  • Switch to dough hook attachment. Gradually mix in enough remaining flour to make a firm dough. Knead on low/med speed until dough is smooth and elastic, about 5 to 8 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until doubled in size, about 1 1/2 hours.
  • Punch down dough. Divide into 3 equal parts. On lightly floured surface, roll or pat each third into a 14x7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 8x4-inch bread pans. Cover; let rise in warm place until indentation remains after lightly touching, about 45 minutes.
  • Preheat Oven to 375ºF.
  • Bake for 25 to 30 minutes until golden brown. Remove from pans; cool on wire rack.

Notes

Photo by Take A Megabite.