FYI

The white bread recipe in this book makes amazing bread. I’ll try the bread again tomorrow after it’s had time to sit, just to double check.

UPDATE: Oh yeah, it’s amazing.

So the recipe is (shh! don’t tell anyone I told you. And I’m doing it off the top of my head, you might want to wait until I double check this):

1 package yeast
1/4 cup of warm water

2 cups whole milk
2 TBSP butter
2 TBSP sugar
1 TBSP salt

5 or so cups of flour

activate the yeast in the warm water

warm the milk and butter till the butter melts, add the sugar, stir. Let the mixture cool down to lukewarm.

add the yeast water, stir.

add 2 cups of flour, stir.

add the salt, stir.

add more flour until you have a soft dough, knead 10 minutes or so.

let it rise, covered, in a greased bowl till doubled in volume.

gently punch down, cut in half, let it rest 10 minutes.

roll each half out, roll it up, and put it in the bread pan.

let it rise again, till doubled in volume or it’s oozing out of the pan.

bake in preheated oven at 400. Watch out that the top doesn’t burn.