I make bread almost every day. The little guys use it for sandwiches, although the college kids all bellow that they want WonderBread. But recently, my bread machine, a.k.a. great dough mixer, has been developing issues. For one thing, the little seal in the bottom of the bucket, around the mixing paddle, has been leaking lately. (It turns out that it had completely disintegrated.) This weekend, the thing in the bottom of the machine that turns the paddle froze up, but I managed to free it up. Last night, no dice. It wasn't turning. Attacking with pliers or screwdriver didn't do it, even my threat of sending it to the dump didn't do it. So, another one's on order, last night's bread came out of the lovely new Kitchenaid mixer, and all will soon be right in appliance world.
This bread is richer than many. It's got a nice, smooth texture, good flavor, and holds up well for toasting or sandwiches, even Fluff and Nutella!
1-1/2 cup warm milk
6 tsp yeast
4 cups flour
2 tbsp sugar
2 tsp. salt
2 tbsp butter
Add ingredients to bread machine in this order, or soften yeast in milk, stir in sugar & melted butter, and stir in flour with salt. Knead the bread for 10 minutes, then let it rise for 10 minutes. Transfer the dough to 2 greased loaf pans, and let it rise for about 1/2 hour, or until doubled in size. Bake at 375 for 25 to 30 minutes, or until golden brown. This crust will get quite dark if left in the oven. And my new bread blanket works really well, although my family still laughs at me for it!