Ingredients:

  • 1/2 cup warm water (105-110°F)
  • 2.25 tsp active dry yeast
  • 1 tsp granulated sugar
  • 1.5 cups warm whole milk
  • 4 tbsp melted unsalted butter
  • 2 tbsp honey
  • 2 tsp fine sea salt
  • 5.25 cups bread flour

Instructions:

  1. Bloom the yeast. Combine the 1/2 cup warm water (105-110°F), 2.25 tsp yeast, and 1 tsp sugar in your mixer bowl.
  2. Wait for the foam. Let the mixture sit for 5–10 minutes until a thick, frothy cap forms on the surface.
  3. Add the liquids. Pour in the 1.5 cups warm milk, 4 tbsp melted butter, 2 tbsp honey, and 2 tsp sea salt. Ensure the milk is warm, not hot, to keep the yeast happy.
  4. Incorporate the flour. Start the mixer on low and add the 5.25 cups bread flour one cup at a time.
  5. Knead the dough. Switch to the dough hook and knead for 7 minutes until the dough is tacky and clears the sides.
  6. Perform the first rise. Place dough in a greased bowl, cover, and let rise for 1 hour 15 minutes until doubled in size.
  7. Shape the loaves. Gently punch down the dough, divide in half, and roll into two tight cylinders.
  8. Perform the second rise: Place the shaped loaves in greased 9x5 inch pans and let them rise until they have nearly doubled in size, about 30-45 minutes.
  9. Bake the bread: Preheat oven to 350°F. Bake for 30-35 minutes, or until the crust is golden brown and the internal temperature reaches 190-200°F.
  10. Cool: Remove bread from pans and let it cool completely on a wire rack before slicing.