Ingredients:
3 ½ cups flour
¼ cup sugar
1 tsp salt
2 tsp yeast
½ cup water (for yeast proofing)
½ cup milk
2 tbsp yogurt
3 tbsp butter
How To Make It:
You can either use your hands or a stand mixer. I’m going to be using a stand mixer for this recipe.
If you’re using Active Dry Yeast, you will need to proof the yeast by dissolving it in warm water and letting it sit for about 5 minutes. But for instant yeast, you can just add it straight into the mixer with the other ingredients (no proofing needed).
In a stand mixer, add all your measured ingredients. Remember to use the dough hook. Then mix on the lowest speed.
Let it mix for about 8-10 minutes.
Add about a tbsp of oil in the bowl. Then cover it with a plastic wrap and leave in a warm area to rise. About 40-45 mins.
After the dough rises to at least 3 times its size, punch the middle to let some of the air out.
Then on a clean surface or board, transfer the dough and knead with your hands for about 6 to 8 minutes. Sprinkle some flour if the dough is too sticky. Or oil if the dough is too stiff.
Divide dough into two parts and shape them into loafs.
Place them in a greased bread pan. I use two 8.5×4.5×2.5 in. bread pans in this recipe.
Cover them and leave in a warm place to rise a second time. About 20 minutes.
Place the loaves in the oven and bake for about 20 to 25 minutes at 350 degrees or until golden brown.
