1/4cupunsalted butter or margarine(room temperature)
2largeeggs(room temperature)
3 1/4cupsbread flour, divided
Grated rind of 1 lemon(optional)
Instructions
In a stand mixer bowl fitted with a paddle attachment, add warm water and yeast; stir to dissolve, let sit 5 minutes.
In saucepan or microwave-safe dish, heat milk to 110°-115°F. Add to yeast mixture. Add butter, sugar and salt, 1 1/2 cups flour, and grated lemon rind (optional); blend for 30 seconds on low speed. Add eggs; beat on medium speed for 2 minutes. Gradually stir in enough remaining flour to make a soft dough.(NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk.)
Scrape down batter from sides of bowl. Cover; let rise in warm place until doubled, about 50 minutes.
Prepare pan: Grease a 9x5-inch bread pan (or a 9-inch tube pan or a 10- inch mold); set aside.
Beat down raised batter for 30 seconds. Pour into prepared pan, it will fill pan 1/2 full. Cover; let rise only until edges of batter reaches top of pan, about 30 minutes.
Preheat oven to 400°F.
If an extra dark crust is desired, sprinkle 1 tablespoon granulated sugar over the batter just before it goes into the oven. Bake for 30 to 40 minutes until golden brown. Remove from pan; cool on wire rack.