Mountain White Bread

Makes 2 9x5 inch loaves

3/4 cup warm water

1 package yeast

pinch of sugar

1 1/2 cups warm milk

3 Tablespoons unsalted butter, melted

3 Tablespoons honey

1 Tablespoon salt

6 - 6 1/2 cups flour

1. In small bowl, pour 1/4 cup of warm water. Sprinkle with yeast and sugar. Set aside.

2. In mixer, with paddle, combine remaining water, milk, butter, honey, salt, and 1 cup of flour. Beat hard until creamy, add yeast mixture. Add 2 more cups of flour, beat until smooth. Switch to dough hook. Add 3 1/4 cups flour, 1/2 cup at a time.

3. Place dough in a greased bowl, turn over. Cover with Saran wrap. Let rise until doubled, about 2 hours.

4. Turn dough out onto a lightly floured surface to deflate. Lightly grease the bottom and sides of loaf pans. Without working the dough further, divide it into 2 equal portions with a metal scraper or a knife. Pat each portion of dough into a long rectangle; it does not need to be exact. Fold the dough into thirds, overlapping the 2 opposite ends in the middle. Beginning at the short edge, tightly roll up the dough jelly-roll fashion into a log that is about the same length as your pan. Pinch the ends and the long seam to seal. While placing the loaf in the pan, tuck the ends under to make a neat, snug fit. The log should be of an even thickness and fill the pans about two-thirds full. Cover loosely with plastic wrap and let rise again at room temperature until the dough is fully doubled in bulk and about 2 inches over the rims of the pans, about 45 minutes.

5. 20 minutes before baking, preheat the over to 375. Removed plastic wrap and , using a serrated knife, with a quick motion make a long slash lengthwise down the center of the loaf, no more than 1/4 inch deep. Immediately place on the center rack of the oven and bake 40-45 minutes.

Recipe courtesy of The Bread Bible