Did you ever notice that a lot of things claim to be the "best ever"? I'm sure we've all tried about a gazillion recipes for the "best ever" something or other. However, I wanted to try another recipe from this book which I got at a used book sale in April (there was a coffee cake a while back), so Best Ever White Bread it was! Of course, I made some changes to the recipe so it could be mixed in the bread machine, swapped out lard for butter (I just don't need any more lard piled on my derriere, and don't tell me butter does the same, thanks), and added butter to the top. The result was pretty and tasty!
BEST EVER WHITE BREAD
1-1/2 cups milk
2 tbsp sugar
2 tsp salt
1 tbsp butter
4 cups flour
3 tsp or 6 tsp yeast
Mix all ingredients except the additional butter according to my directions (see link on the sidebar to the right). After it rises about 15 minutes, split the dough into 2 pieces, and fit one into each of two greased bread pans. Let it rise until the dough reaches the top of the pan, then run a serrated knife the length of the bread no more than 1/4" deep, and let it continue to rise a bit longer. Just before you put it in the oven, lay slivers of butter in the cut, and bake the bread at 350F for glass or 375F for metal pans for 22 to 26 minutes, depending upon how dark you want the crust. Let it cool a few minutes before removing from the pans, and a bit longer before slicing.
Note: this bread can be left in the bread machine. Just before the baking cycle begins, melted butter can be drizzled over the top of it, if you wish.
And, Sabina in Australia, if you'll leave me your email address, I have some suggestions for bread for your husband.
Today, the boys are out strawberry picking. Look for more on that tomorrow, brought to you by Thor! (That presupposes I don't eat myself into a strawberry coma tonight.)