Here is the secret no baker wants you to know: Bread is easy to make. Don’t be intimidated by it needing to rise twice and everything else that goes with it.
By Liz Swartz
Here is the basic idea. You combine warm milk with yeast, let the yeast wake up. Mix your ingredients together (we’ll cover the order in the recipe), put the dough in a oiled bowl and cover with plastic wrap to rise. It will double in size. Then roll is out into a rectangle, cover in cinnamon sugar and roll into a log. Place that log in the bread pan and cover it and let it rise again. As you can see below, it doesn’t get much bigger in the oven after it rises for the second time, so what it looks like after it rises is roughly the size it will be.
- 1 cup milk
- 6 tbsp butter
- 2-1/2 tsp active dry yeast
- 2 eggs
- ⅓ cup sugar
- 3-1/2 cups all purpose flour
- 1 teaspoon salt
- ⅓ cup sugar
- 4 tbsp cinnamon
- Melt butter with milk. Heat it over medium heat so it doesn't boil. Allow to cool until it is luke warm. Put your yeast in and stir it in gently. Let the mixture sit for 10 minutes.
- Combine flour and salt. In the bowl of an electric mixer, mix sugar and eggs with the paddle attachment until combined. Pour in milk/butter/yeast mixture and stir to combine. Add the flour one half at a time and beat on medium speed until combined.
- Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes. If dough is overly sticky, add ¼ cup flour and beat again.
- Heat a metal or glass mixing bowl with hot water so it's warm. Drizzle in a little corn oil, and coat the dough in it. Cover bowl in plastic wrap and set aside to rise.
- Turn dough out onto the floured work surface. Roll into a neat rectangle no wider than the loaf pan you're going to use, and about 18 to 24 inches long. Mix sugar and cinnamon together, then sprinkle evenly over lightly butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained.
- Cover loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.
- Preheat oven to 350 degrees. Bake until golden brown!
Lizzy Wolff, creator of Sugar + Butter, loves to make you drool on your keyboard. It's a real thrill for her. For more recipes, click 'website' below.