Ingredients:
- 1 cup (240 ml) warm water (about 110°F/43°C)
- 1 cup (240 ml) warm milk (about 110°F/43°C)
- 2 1/4 teaspoons (1 packet) active dry yeast
- 2 tablespoons (30 g) granulated sugar
- 2 teaspoons (10 g) salt
- 2 tablespoons (30 g) unsalted butter, melted
- 5–6 cups (625–750 g) all-purpose flour
Instructions:
- Activate Yeast: In a large mixing bowl, combine warm water, warm milk, sugar, and yeast. Let it sit for 5–10 minutes until it becomes frothy.
- Mix Ingredients: Add salt, melted butter, and 4 cups of flour to the yeast mixture. Stir until combined. Gradually add the remaining flour, 1/2 cup at a time, until a soft dough forms.
- Knead Dough: Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 5–7 minutes.
- First Rise: Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1–2 hours or until doubled in size.
- Shape the Loaves: Punch down the dough and divide it into two equal portions. Shape each portion into a loaf and place them in greased 9×5-inch loaf pans.
- Second Rise: Cover the pans and let the dough rise again for 30–45 minutes, or until the loaves are about 1 inch above the edge of the pans.
- Bake: Preheat the oven to 375°F (190°C). Bake the loaves for 25–30 minutes, or until golden brown and the loaves sound hollow when tapped on the bottom.
- Cool: Remove the bread from the pans and let it cool on a wire rack before slicing.
Enjoy your freshly baked bread! Let me know if you’d like tips for variations like adding whole wheat flour or seeds.