Yield: 6 loaves

Ingredients

3 ¾ cup water

2 ½ cup whole milk

3 ¾ Tbsp active dry yeast

15 cups bread flour

2 ½ tbsp fine sea salt

1/3 cup granulated sugar

< 1 cup butter or oil

Instructions

  1. Combine water with milk and heat to around 98ºF (slightly warm). Mix in yeast, cover and set aside for 10 mins. Add oil.
  2. Combine bread flour, salt, and sugar. Whisk until thoroughly combined.
  3. Mix wet and dry ingredients alternating until well-blended, taking care not to add too much liquid. Scrape sides of bowl occasionally and mix until dough is smooth (approx 2 – 3 mins).
  4. Take dough out of bowl and lightly shape into a ball. Lightly grease a bowl with some vegetable or olive oil (or any flavorless oil). Place dough in greased bowl and cover with greased plastic wrap. Let rise at room temperature for 1 to 1.5 hrs or until double in size. Once you see it’s doubled in size, no need to wait the full 1 – 1.5 hrs to do the next step.
  5. Deflate dough and place on lightly floured surface. Using a rolling pin, roll out your dough to half an inch thick and wide enough to fit in your loaf pan.
  6. Lightly grease loaf pans. Tightly roll your dough into a log and pinch the seam. Place inside the loaf pan (seam side down), cover, and let rise at room temperature for 45 mins to 1 hr or until double in size. Your dough might need less time than this. Once it has doubled in size, go to the next step to prevent your loaf from collapsing during baking.
  7. NOTE: If you forgot to check your dough and it has risen more than one inch above the rim of your loaf pan, it might be over-proofed which could lead to your loaf collapsing / deflating in the oven. You can test this by poking the side of the loaf with your finger. If the dent fills out halfway after a few seconds, your dough is properly proofed and ready for the oven. If the dent disappears right away, dough is under-proofed and you need to wait a few more minutes. If the dent does not disappear, it means the dough is over-proofed. To save over-proofed dough, punch it down to release all the gas, re-shape into a log and then let it proof for an additional 20 mins or until it has doubled in size or risen one inch above the rim of your pan.
  8. Preheat oven to 350ºF. You can do this during the last 10 – 15 mins of your second proof.
  9. Bake bread at 350ºF for 35 to 40 mins or until golden brown. Take loaf out of pan and place on a cooling rack. You can test if the loaf is properly cooked by tapping the bottom. If it sounds hollow, it’s done. If there’s no sound, the inside might be undercooked. Return the loaf in the oven for another 5 to 10 mins (monitor closely to prevent burning). Let your loaf cool completely before slicing.