Total Time
2hrs 40mins
Prep 2 hrs
Cook 40 mins

This is one of my few successful attempts at making bread without the bread machine, so I wanted to record it, hoping for repeat performances. If I can do it, you can't go wrong if you follow the directions. This recipe is a Tyler Florence Food 911 recipe, and it tastes wonderful. This recipe represents America's bread basket - the Midwest.

Ingredients Nutrition

Directions

  1. Heat the milk with the butter in small sauce pan just until the butter melts.
  2. Remove from heat and add to the bowl of a standing mixer fitted with a dough hook.
  3. When the milk is warm (not hot) add the yeast and sugar (or honey).
  4. Stir gently to dissolve yeast, and let stand for 3 minutes.
  5. If the yeast is active, it will foam.
  6. Turn mixer on low and gradually add the flour.
  7. When the flour is incorporated increase the speed to medium, add the salt and 1 egg white.
  8. Mix about 10 minutes, stopping occasionally to scrape down the sides (if necessary) and remove the dough from the hook, until the dough is no longer sticky.
  9. Turn the dough onto a work surface and knead it (folding dough over and pushing away) for about a minute, or until it stretches without breaking.
  10. Form the dough into a ball and place into an oiled bowl, turning to coat the entire dough ball with oil.
  11. Cover with plastic wrap, or a damp towel and let rise in a warm place (over a pilot light, or in a sunny spot, etc.) until doubled in size- 45 to 60 minutes.
  12. When two fingers are pressed into the dough ball, and the indentations remain after removing fingers- it's ready.
  13. Turn out the dough onto the work surface.
  14. It isn't necessary to punch it down- it will deflate on it's own.
  15. Handle very gently at this point!
  16. Work the dough into a rectangle, folding long sides under to the middle, and pinch ends closed.
  17. Place in 9 X 5 greased loaf pan with seam down.
  18. Make sure dough touches all sides of the pan.
  19. Cover with plastic wrap and let rise again until the top of the loaf is nearly level with the top of the pan.
  20. Preheat oven to 350.
  21. Place a large pan on the bottom rack of the oven.
  22. Pour 3 cups boiling water into the large pan.
  23. When dough has risen, make several perpendicular slashes with a sharp knife across the top of the loaf.
  24. Brush the top with slightly beaten egg white and sprinkle sesame seeds over the top of the loaf.
  25. Place loaf pan on the top shelf of the oven (over the pan of water).
  26. Bake 30- 40 minutes, until thermometer inserted into the loaf registers 195 degrees, and the top is golden brown.
  27. Remove from loaf pan immediately, and cool on rack.
  28. Note: for cinnamon/raison swirl bread, sprinkle cinnamon and raisons on the rectangle and roll into loaf shape before the second rising.

Reviews

(3)
Most Helpful

I used the chef's suggestion to make cinnamon bread (no raisin), and instead of sprinkling the top with sesame seeds, I sprinkled it with cinnamon sugar, about 1 tsp. I used about a tablespoon of cinnamon sugar on the inside. It turned out wonderful, not overpowered with cinnamon like some commercial breads. I also used 1 packet of quick rise yeast instead of the called for tablespoon. It worked out great.

stimied January 27, 2004

I have made this several times and it is really good, with an especially good slicing texture. I experimented by baking it in my bread machine and it rose really high, almost touching my lid. It was getting really dark (set on Bake Light) so I took it out about 10 minutes too early and the very top of the bread had a doughy spot. It still produced an excellent loaf and will occasionally bake in the machine, when I want to "set it and forget it." Thanks PanNan for posting. Roxygirl

Roxygirl in Colorado June 06, 2007

This recipe is great. Made the, erm, original (non-cinnamon) version, and made it into rolls instead of a loaf (in an eight inch pie pan). They were amazing warm with jam. *drools* :)

LA28 March 10, 2005

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