- 2 teaspoons [5.5 g] dried or fresh [check for directions on pack] yeast
- 1 cup [250 mL] lukewarm [95 to 104°F / 35 to 40°C] water or milk [more if nneded]
- 3 1/2 cups [490 g] flour
- 2 teaspoons [10 mL] salt
- 5 teaspoons [25 g] melted butter or margarine
- Butter or margarine
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- Into a cup, mix together dried yeast and 1/3 of the water or milk
or
If using fresh yeast, follow manufacturer's directions.
- Into a bowl, mix together 1/2 of the flour with salt; make a well into the center.
- Pour in yeast mixture, remaining milk or water and melted butter or margarine; top with remaining flour.
- Using hooks, knead dough for 5 minutes at speed 3 of an electric hand-mixer, until dough comes clean away from the bowl.
- Cover bowl; leave into a warm, draft-free environment, for 30 minutes.
- Onto a board, push dough down; shape it to fit a 12-inch [30-cm] long baking loaf pan.
- Grease the baking loaf pan with butter or margarine; transfer dough into the pan.
- Cover pan; leave into a warm draft-free environment, for 45 minutes.
- Preheat oven to 400 to 425°F [200 to 220°C].
- Bake loaf into preheated oven, onto the bottom rack of the oven, for 25 to 35 minutes, until loaf sounds hollowed when tapped on bottom.
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