Description
This homemade bread recipe yields a soft and slightly sweet loaf that is perfect for sandwiches or toast.
Ingredients
Scale
- ¾ cup whole milk (heated to 110°F (43°C))
- ½ cup water (heated to 110°F (43°C))
- 1 tablespoon unsalted butter (melted)
- 1 tablespoon honey (or granulated sugar)
- 1½ teaspoons table salt
- 3 cups all-purpose flour (or bread flour for a sturdier loaf)
- ⅛ teaspoon baking soda
- 1 teaspoon instant yeast
- 2 tablespoons cornmeal (for oven version only)
Instructions
- In a large mixing bowl, whisk together the flour, baking soda, yeast, and salt.
- Add the warm milk, warm water, honey, and melted butter.
- Mix with a Danish dough whisk or wooden spoon for 3 minutes, until the dough becomes slightly smooth but remains shaggy. Alternatively, mix with a stand mixer fitted with a dough hook on high speed for 2 minutes.
- Grease an 8 ×4 inch (22×11 cm) loaf pan and sprinkle the bottom and sides with 2 tablespoons of the cornmeal.
- Transfer the dough into the prepared pan and smooth the top if needed. Loosely cover with greased plastic wrap.
- Let the dough rise in a warm spot for 1 hour or until the dough reaches the top edge of the pan.
- Preheat the oven to 400°F (200°C). Bake the loaf for 25 minutes or until golden brown and the internal temperature reaches 190°F (88°C).
- Remove from the oven and let cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.
- Omit the cornmeal.
- To the bread pan, add the following ingredients in this order: warm milk, warm water, melted butter, honey, salt, flour, baking soda, and yeast.
- Insert the bread pan into the machine and make sure it is secured. Close the lid and plug in the machine.
- Select the basic bread setting, loaf size (small, or 1 lb), and preferred crust color (light, medium, or dark). Start the cycle.
- If you are nearby after the kneading stage and before the dough begins to rise, open the lid and smooth the top of the dough with a damp spatula or clean fingers. This helps avoid an uneven or lopsided loaf, which can happen if the dough is stuck to one side of the pan.
- Once the baking cycle ends, unplug the machine. Wearing kitchen mittens, carefully remove the bread pan and allow it to cool for 10 minutes.
- Turn the loaf out onto a wire rack and let it cool completely before slicing. If the paddle remains in the loaf, gently remove it.
Notes
- This bread can be used for sandwiches or served with butter and jam.
- Store leftover bread in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice