Prep 1 hr
Cook 30 mins
This recipe comes from the Fleishman's Yeast site-it uses Rapid Rise ( also know as bread machine) Yeast. Rapid Yeast only needs 1 rise instead of two. I have changed the recipe only a bit ( and I added some additional directions) to make the recipe easier to follow.
- 709.77 ml bread flour
- 29.58 ml sugar
- 11.09 ml fast rising yeast
- 4.92 ml salt
- 44.37 ml unsalted butter, cut up into little pieces
- 1 egg
- 177.44 ml warm water (120F-130F)
- 1. With dough blade inserted, place flour, sugar, yeast and salt -- then process fro 5-10 seconds to combine.
- 2. Add butter and egg to mix and pulse.
- 3. Start the processor and slowly pour the warm water through the chute intil the dough forms a ball. All the water may not be needed. If the mix looks crumbly, then add bits of water. If the mix looks watery, then add some flour.
- 4. Once the ball is formed, process for another 1-2 minutes. The dough should be smooth and elastic.
- 5. Remove the dough from the processor bowl and form the dough into a ball. Let the dough ball sit for 10 minutes to rest.
- 5. Shape the dough as desired ( it can be shaped anyway but it must fit into a loaf pan).
- 6. Place into loaf pan ( spray with Baker's Joy first). Cover dough with a moist, warm, wrung out, cloth. Let dough rise, in pan,.
- until doubled . This will take anywhere from 30 - 60 minutes. Dough should be "proofed" before placing into preheated oven. The dough should , when pressed lightly, bounce back slowly ( a small indent may be left.).
- 7. Bake for 25-30 minutes , at 350 F or until a thermometer reads, when inserted deep into the dough, 195°F.
- 8. Let loaf cool in pan fro the first 10 minutes, then cool loaf on rack.