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This recipe was inspired by one I found in a Southern cookbook. The people of the South have an inimitable way of baking their bread so that it is floatingly light, without losing any richness and moisture. Perhaps it has something to do with all of the shortening and dairy in a typical southern-style bread recipe. In any case, this recipe is great for someone who wants a simple, sweet white bread to serve at dinner.
2 c warm milk (110 degrees)
1/4 c sugar
1 tsp salt
1 packet active dry yeast
1/2 c unsalted butter at room temperature
3 1/4 c Better Batter All Purpose Flour
Ingredients
Preheat the oven to 400 degrees. Grease an 8×4 inch loaf pan.
In the bowl of your mixer combine the milk, sugar, salt, yeast, and butter.
Stir, making sure the mixture is well blended. Set aside for 5 minutes.
Add the flour, 1 c at a time. When the flour is fully incorporated, beat at high speed for 3 minutes.
Place in the greased loaf pan (the batter should only come 1/2 way up the pan).
Let rise until doubled in bulk (about 30-45 minutes).
Bake at 400 for 10 minutes, reduce the heat to 375 and continue to bake 40-50 minutes or until golden brown.
Turn onto a wire rack and let cool completely before slicing.
OK, this is a really good loaf of bread, but the loaf I made had a dense area at the bottom. I’m not sure if it did not rise properly or if there was too much liquid or what the problem could have been. Any help?
It sounds like the loaf may have been removed a little too early, before the structure had a chance to really set and may have collapsed slightly. This may also happen if the oven temperature is slightly too high, or if there is too much liquid in the loaf. Try reducing the heat by 25 degrees or increase the baking time by 5-10 minutes.
I’m about to try this recipe, but I’m at 8500ft…is there anything I should do differently for high altitude? I’m making it for my son, who has many food allergies, so I plan to use some unsweetened coconut milk and milk-free margarine. I hope it turns out!
Hello, Shelby! For high Altitude you may need to do the following: reduce the liquid slightly (by two tbsp or so) and either increase the bake time or increase the oven temperature by 25 degrees. High altitude baking may require other tweaks for you. Please feel free to email us back with what you have discovered as you tweak these recipes to suit high altitude!