90-Minute Buttercrust Bread
A traditional, basic white bread made easy by a streamlined method. Made special with butter in the bread and on top too!
Yield: 2 loaves
- 5½ to 6 cups bread flour
- 2 packages (4½ tsp) RED STAR Platinum Yeast
- 2 Tbsp sugar
- 1 Tbsp salt
- 1 cup milk
- 1¼ cups water
- 3 Tbsp butter or margarine
- 1 Tbsp butter or margarine, melted
- In a large mixer bowl, combine 2½ cups flour, yeast, sugar and salt; mix well. In saucepan or microwave-safe bowl, heat milk, water and 3 Tbsp butter until warm (120-130°F; butter does not need to melt). Add to flour mixture. Beat at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm oven (Turn oven to lowest setting for 1 minute, TURN OFF.) or warm area for 20 minutes.
- Punch down dough. Divide into 2 parts. On lightly floured surface, roll or pat each half to 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 oven (Turn oven to lowest setting for 1 minute, TURN OFF.) or warm area until almost doubled, about 30 minutes. With a very sharp knife, make a slash across the top of each loaf and pour melted butter into each slash. Preheat oven to 400°F. Bake for 20 to 25 minutes until golden brown. Remove from pans; cool.
- Recipe featured at Stephie Cooks.