Once in a while, we like plain old-fashioned white bread for grilled cheese or tuna salad sandwiches...even peanut butter and jelly sandwiches. This bread is so easy to make and is very moist because of the milk or buttermilk. Your house will smell amazing while this bread is baking. It's also excellent to cut into thicker slices for Texas Toast.
1 T active dry yeast
3 T honey
¼ t ground ginger
4 T unsalted butter, melted and cooled slightly
1 ½ t sea salt
1 cup lukewarm milk or buttermilk
3 ½ cups all-purpose flour
Pour the ½ cup lukewarm water into the bowl of an electric stand mixer.
Add the yeast, honey, and ginger. Let proof in the bowl for 15 minutes.
Attach the bowl to the mixer fitted with a dough hook
While mixing on low speed, add the butter, and salt.
Add the lukewarm milk and flour, 1 cup at a time.
If you don’t have a stand mixer, you can do this in a large bowl using a wooden spoon.
Let the mixer run for 3 minutes and then transfer to a lightly floured work surface and knead the dough by hand for 3 to 4 minutes.
Lightly coat a bowl with cooking spray and add the dough. Flip over to coat in oil on both sides.
Cover with plastic wrap, or a damp tea towel and let the dough rise in a warm location until doubled in size, about 2 hours.
Lightly coat a loaf pan with cooking spray and set aside.
Punch down dough and on a lightly floured surface, roll into a rectangle.
Roll up and place into the prepared loaf pan.
Let rise in a warm place for about 30 to 40 minutes, until the bread is about on inch (no more) above the rim of the loaf pan.
Preheat oven to 375 degrees F, 15 minutes before the bread has finished rising.
Bake bread for 30 to 35 minutes.
Remove loaf pan onto a wire rack to cool for 10 minutes. Release from loaf pan and cool bread directly on rack until completely cool.
Makes one loaf
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