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28 ounces bread flour (or all purpose (about 5 ½ cups, spooned and leveled))

10 grams instant yeast (needs to be instant (about 3 teaspoons))

2 ounces sugar (4 Tablespoons)

16 ounces warm milk (110ºF) (or water (two cups))

1 ½ tsp salt

2 ounces melted unsalted butter (¼ cup)

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1. Heat milk to 110ºF-115ºF

2. Combine flour, instant yeast, sugar, and milk in the bowl of your stand mixer with the dough hook attached and mix for one minute

3. Add in salt and melted butter

4. Add in a ¼ cup more flour if the dough is not sticking to the bowl because of the butter. If the dough is still not sticking to the bowl, add in 1-2 Tablespoons of water.

5. Mix for 5 minutes on speed 2

6. After 5 minutes, take a piece of dough and stretch it between your fingers. If you can make a very thin "window" that does not tear then you have developed enough gluten and you can shape your dough.

7. If the window tears, then mix for 2 more minutes.

8. Knead the dough on a lightly floured surface for 4-5 turns until you can form a smooth ball

9. Coat a large bowl in a little olive oil

10. Place the dough top side down into the bowl to get the top of the dough covered in oil then flip it over. Cover with a cloth and place in a warm area for 25 minutes to rise until the dough doubles in size

11. Preheat your oven to 375ºF

12. Divide your dough into two loaves (or more if you want to make hoagie's or rolls)

13. Let your loaves rest for 20 minutes

14. Brush your loaves with egg wash[^1] to promote a nice golden brown color

15. Use a sharp knife to make three slashes at a 30º angle in the top of the loaf, about ¼" deep. These slashes make the loaves look nice and also keeps the crust from tearing while it bakes in the oven.

16. Bake your loaves for about 25-30 minutes or until golden brown. You can also use a thermometer to check the center of your bread. If the temperature reads 190º - 200º your bread is done.

Notes

** I turn my oven on to 170ºF and open the door then place my dough on the door near the opening of the oven to proof, not INSIDE the oven.

** If you don't have instant yeast your can use regular active yeast but it will take longer to proof. 1. Let your dough proof for 90 minutes or until it doubles in size2. Divide the dough, shape, brush with egg wash, make cuts with the knife and let rest for 30 minutes before baking.

[^1]: Egg wash - crack one egg and whisk with 1 Tablespoon of water. Use a soft pastry brush to brush it onto the loaves. If you don't use egg wash your bread will be very pale. You can also use milk instead of egg for the wash.

** You can use oil instead of butter

** You can use water or almond milk in place of milk

** You can replace white flour with wheat flour (use 24 oz instead 28 oz because wheat flour is denser than white flour)

Nutrition

Serving: 1serving | Calories: 147kcal | Carbohydrates: 27g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 115mg | Potassium: 37mg | Fiber: 1g | Sugar: 2g | Vitamin A: 59IU | Calcium: 6mg | Iron: 1mg