Perfect for sandwiches, toast in the morning, or the evening bread basket, this bread is a basic in a home bread baker’s repertoire. I prefer to bake it in free-form rounds, but it is just as good baked in a loaf pan.

　　

Ingredients

makes one large round loaf or two 9 × 5-inch loaves

　　2 1/4 teaspoons (1 package) active dry yeast

　　2 teaspoons sugar

　　2 cups milk, scalded and cooled to 105° to 115°F

　　2 teaspoons salt

　　2 tablespoons melted butter

　　5 to 5 1/2 cups unbleached bread or all-purpose flour

　　

Step 1

In a large warmed bowl, dissolve the yeast and sugar in 1/4 cup warm (105° to 115°F) water. Let stand for about 5 minutes or until the yeast foams.

　　

Step 2

Add the milk, salt, and melted butter. Beat in 2 cups of the flour until smooth. Add enough of the remaining flour to make a stiff dough. Cover the bowl and let the dough rest for 15 minutes.

　　

Step 3

Turn the dough out onto a lightly floured board. Knead, adding flour sparingly, until the dough is smooth and springy, about 10 minutes. If desired, you may mix and knead the dough in a heavy-duty mixer using the dough hook.

　　

Step 4

Cover and let rise until doubled, 1 to 1 1/2 hours. Punch the dough down. Turn it out onto a lightly oiled board. Knead to squeeze out air bubbles. Shape into one large round loaf and place on a lightly greased baking sheet, or divide the dough into two pieces and shape into two oblong loaves. Grease two 9 × 5-inch loaf pans. Place the loaves into the pans smooth side up. Cover and let rise until almost doubled, 45 minutes to 1 hour.

　　

Step 5

Position the oven racks so that the top rack is in the center of the oven. Preheat the oven to convection bake at 350°F. Bake on the center rack for 25 to 30 minutes or until a wooden skewer inserted into the bread comes out clean and dry. Remove the bread from the pans and cool on a wire rack.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.