Farmhouse White Bread

Yield: 2 loaves

What you need:
2 9x5 loaf pans, greased
1.5 C whole milk
1/4 C butter, cut into pieces
1 pkg active dry yeast (7g)
1/2 C warm water
2 tbsp granulated sugar
1 tbsp salt
5-6 C unbleached all-purpose flour, divided
1.5 tsp butter, softened
1 egg, beaten with 1 tbsp water

Make it:
1. In a small saucepan, heat milk and the 1/4 C butter over medium heat until butter is melted. Let cool to around 100 degree F.

2. In the mixer bowl, stir together yeast, water and sugar. Let stand until yeast begins to foam, about 5 minutes. Add warm milk mixture and salt. Attach the flat beater and mixer bowl to the mixer. Set to speed 2 and mix until well combined. Add 4 C of flour, 1/2 C at a time and mix until a dough forms.

3. Remove the flat beater and attach the dough hook. Set to speed 2 and knead, adding flour 1/2 C at a time until dough forms a smooth and elastic ball that cleans the bowl. Continue to knead for 2 minutes, adding flour 1 tbsp at a time as necessary to keep dough from clinging to the bowl. Using your hands, form dough into a ball. Place back in the mixer bowl, rub with softened butter and cover loosely with plastic wrap. Let rise in a warm, draft-free place for 1-2 hours, or until doubled in bulk.

4. Uncover dough and punch down several times to work out air bubbles. Form back into a ball. Cover with plastic wrap and let rise until doubled in bulk, about 1 hour.

5. Turn dough out onto a lightly floured work surface and cut in half. As you work with one piece of dough, keep the other covered. Working with one piece at a time, pat dough into a 10x8 inch rectangle. Starting with a long side, roll dough up jelly-roll style, then fold under the ends. Pinch the seams closed and place in prepared loaf pan, seam side down. Repeat with remaining dough. Cover loosely with plastic wrap and let rise for 45-60 minutes, or until the top of the dough is nearly level with the top of the loaf pan. Meanwhile, place over rack in the middle position and preheat oven to 375 degrees F.

6. Using a pastry brush, coat tops of loaves with egg wash. Bake for 25-30 minutes, or until loaves are golden and reach an internal temperature of 200 degrees F. Remove from pans and let cool completely on wire racks before slicing.

Variations:
Herb Bread: Add 1 tsp each dried oregano, basil and thyme to the milk and butter in step 1.
Cheese Bread: Before rolling dough in step 5, sprinkle each half with 3/4 C any shredded cheese of your choice.
Cinnamon Bread: Before rolling dough in step 5, sprinkle each half with a mixture of 1/3 C granulated sugar and 2 tsp ground cinnamon. [See picture below]

Courtesy of The Mixer Bible.