Homemade White Bread

I didn't intend for the first post to be about bread. This blog won't be so literal. It's just that in the past week, I've baked two loaves and thought it would be a good topic since it's what I am currently doing. I received a highly coveted Kitchen Aid stand mixer for Christmas from my husband. Since then, I've been baking a lot more. It's just easier. I used to make bread a lot before my son was born and I did ALL the mixing by hand. Oh the pain. But I believe these experiences are what give us a greater appreciation for things like stand mixers with dough hooks.

I can't take credit for the original recipe, which I found here. It makes a nice light white bread with a very crispy crust. It's great for sandwiches, toast, mopping up soups and stews, or smothered in butter or preserves. You can either check out the original recipe or follow mine below. I only made a few small alterations.

Ingredients:
2 packets of active dry yeast, I use the rapid rise
1 Tbsp unrefined sugar such as Sugar in the Raw or Woodstock
2 cups water
1 cup milk
2 Tbsp butter
6 cups bread flour, I use King Arthur unbleached
1 Tbsp salt

Directions (same as original):

1. In a small mixing bowl, dissolve yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
2. In a large mixing bowl, combine the yeast mixture with the milk, the butter or margarine, 4 cups of the flour and the salt; stir until well combined. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
3. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
4. Preheat oven to 400 degrees F (200 degrees C).
5. Deflate the dough and turn it out onto 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 doubled in volume, about 40 minutes.
6. Mist loaves with water and bake at 400 degrees F (200 degrees C) oven for 20 to 30 minutes or until the loaves are golden brown and the bottom of a loaf sounds hollow when tapped.

I haven't yet found a wheat bread recipe that I am 100% happy with but when I do I'll be sure to share. I hope you enjoy this recipe as much as I do.