I have posted my roll recipe that I go to but this is my Go To recipe for bread loafs. I got this recipe on Pinterest because it LOOKED delicious. Before I got this recipe, seldom ever did my bread loaves turn out delicious. But once I tried this recipe, I have been hooked! It is so soft, fluffy and tasty and it stays pretty moist for a few days to make sandwiches. (if it lasts that long) My kids and husband gobble it up pretty fast. My Kitchen Aid mixer is not big enough to handle 10 cups of flour so I usually half the recipe and mix it up twice. I also like to make one loaf a cinnamon loaf. It makes a good garlic bread loaf too.
Rosebud's Butter Topped White bread
4 and 1/2 teaspoons dry active yeast (or the equivalent of two packets)
3/4 cup warm water
1/4 cup granulated sugar
1 tablespoon salt
3 tablespoons unsalted butter, room temperature and cut into pieces
2 and 2/3 cup additional warm water
9-10 cups all-purpose flour
4 tablespoons (1/2 stick) unsalted butter, melted, for brushing the tops of the loaves
Additional butter/cooking spray, for greasing your rising bowl and loaf pans
1. In the bowl of your
standing mixer fitted with the paddle attachment, dissolve the yeast in
3/4 cup of warm water, about 5 minutes.
2. Add the sugar, salt, butter, additional 2 and 2/3 cup warm water, and mix gently to combine.
3. Slowly add 5 cups of the flour, mixing on low speed until smooth.
4. With the mixer on its lowest speed, slowly add the remaining flour until the dough is smooth.
5. Switch to your dough
hook attachment and knead the dough for 10 minutes. Or, alternatively,
you can do it the old fashioned way and knead the dough by hand.
6. While the dough is kneading, lightly grease a large bowl with butter or cooking spray, as well as two loaf pans.
7. Once the dough is
ready, place the dough in the greased bowl and turn over to completely
coat the dough with butter/cooking spray. Cover, and set in a warm
place to rise for 1 hour.
8. After an hour, gently punch down the dough and divide it into two portions.
9. Working with one
portion at a time, roll (with a rolling pin) the dough out into roughly
12″ x 12″ square, making sure that the thickness of the dough is uniform
throughout.(this is where I sprinkle the cinnamon and sugar for a swirl bread)
10. Slowly and tightly roll up each rectangle, sealing the edges firmly.
11. Tuck the ends of
the roll tightly under the bread and place into your prepared loaf
pans. Repeat with the second loaf. Cover the loaves, set in a warm
place, and let rise until doubled, about another hour.
12. Place one rack on the lowest position in the oven and preheat the oven to 425 degrees.
13. Bake the loaves for 15 minutes, then cover each loaf with aluminum foil to prevent the tops from browning too much.
14. Once covered with foil, bake for an additional 15 minutes.
15. Remove the loaves from the oven, place on a wire rack to cool, and lightly brush the loaves with the melted butter.
These are some loafs I
made. The recipe makes 2 loafs and I made one into a cinnamon sugar
swirl one. When you roll it out to form the loaf, I sprinkle cinnamon
and sugar over it and then roll it tight. It is good for breakfast with a