This is a very light & fluffy white bread!
1) 1/4 c warm water
2) 1 1/2 t active dry yeast
3) 1 1/2 t plus 1T sugar
4) 3 1/4 to 3 1/2 c bread flour
5) 1 1/2 t salt
6) 1 c warm milk
7) 1 large egg, lightly beaten
8) 4 T soft butter
Place 1) in a small bowl, sprinkle 2) & 1 1/2 t 3) over.
Let sit about 5 min.
Whisk 4) rest of 3) and 5) in standing mixer bowl.
With dough hook on low add yeast 6) & 7).
Increase to medium and mix till dough comes together,
add more flour if not cleaning sides of bowl up to 1/4 c.
Knead on low for 10 min.
Add 8) mix till incorporated about 5 to 8 min.
Butter a large bowl.
Turn dough onto lightly floured surface, shape into ball.
Put in bowl, turn to coat with butter.
Cover lightly with plastic wrap sprayed with butter flavored non-stick coating.
Stand in warm place 45 - 60 mins till doubled.
turn out onto floured surface to deflate, shape into ball and return to bowl.
Again cover and sit in warm place till doubled 45-60 mins.
Butter loaf pan, shape into loaf and put in pan.
Again cover and rise in warm place till 3 inches above top of pan about 45-60 mins.
Oven 425, spritz lightly with water and bake in center 15 mins.
Reduce heat to 375 bake about 25 mins more.
Tent with foil if getting too dark on top.
Cool out of pan on wire rack.
HINT: To make lukewarm water mix 1 1/2 c cold water with 1/2 c boiling water.
Adapted from a Martha Stewart recipe.
