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
2 T honey or granulated sugar
1 pinch granulated ginger (optional)
3 ¼ to 3 ½ cups bread flour
2 T unsalted butter, melted and cooled slightly
1 t sea salt
In a small bowl or glass 2-cup measure, add the milk, yeast, and sugar.
Mix with a spoon and set aside for 10 minutes to proof.
Add the ginger, flour, melted butter, and salt to the bowl of an electric stand mixer.
Pour in the milk mixture, attach a dough hook and mix until dough comes together.
Increase speed and mix another 3 minutes
Lightly coat a large 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 1¼ to 1½ 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, tuck in ends, and place into the prepared loaf pan.
Let rise in a warm place for about 40 minutes, until the bread is about one 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 35 to 40 minutes.
Remove loaf pan onto a wire rack to cool for 10 minutes.
Release from loaf pan and cool bread directly on wire rack until completely cool.
Makes one delicious loaf
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