Ingredients
- 3 cups (361g) King Arthur Unbleached All-Purpose Flour
- 1 tablespoon (14g) sugar
- 1 1/2 teaspoons salt
- 1/4 teaspoon baking soda
- 1 tablespoon instant yeast
- 1 cup (227g) milk
- 1/4 cup (57g) water
- 2 tablespoons (25g) vegetable oil or olive oil
Method
- Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large mixing bowl.
- Combine the milk, water, and oil in a separate, microwave-safe bowl, and heat. It should be hot, not lukewarm, but not scalding hot either.
- Pour the hot liquid over the dry ingredients in the mixing bowl and mix until thoroughly combined.
- Using an electric beater, beat at high speed for 1 minute; the dough will be smooth and very soft. If you don't have an electric mixer, beat by hand for 2 to 3 minutes, or until the dough is smooth and starting to become elastic.
- Lightly grease an 8 1/2" x 4 1/2" loaf pan.
- Scoop the soft dough into the pan, leveling it in the pan as much as possible.
- Cover the pan, and let the dough rise till it's just barely crowned over the rim of the pan. When you look at the rim of the pan from eye level, you should see the dough, but it shouldn't be more than, say, 1/4" over the rim. This will take about 45 minutes to 1 hour, if you heated the liquid to the correct temperature and your kitchen isn't very cold. While the dough is rising, preheat the oven to 400°F.
- Remove the cover, and bake the bread for 22 to 27 minutes, till it's golden brown.
- Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.
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