The milk in this Farmhouse White Bread recipe not only adds protein and minerals, but also creates a tender, spongy texture and a golden crust. The dough rises high in the bowl, promising plenitude.
Though we’re glad that chewy, rustic breads of the European type are becoming more widely available, we fear that old-fashioned farmhouse white bread is on the endangered species list.
It makes great butter rolls, too. Just roll out a loaf’s worth, spread with melted butter, and roll like a jelly roll. Cut 1-½ inch lengths, put them cut-side down in well-buttered muffin tins, and bake at 425 degrees F until risen and well browned, about 20 minutes.
Scald milk with butter. Set aside to cool.
Dissolve yeast in lukewarm water.
Combine 2 cups all-purpose flour, salt, and sugar in large mixing bowl. To this mixture add the dissolved yeast and milk. Gradually stir in about 7 more cups of flour.
Knead until dough is smooth and elastic (about 6 minutes), then set the dough to rise in large bowl in a warm place until it has doubled in size (1-½ hours). Punch down and let rise again (about 1 hour). After the second rising, form into loaves and let rise again in standard size loaf pans.
Preheat oven to 375 degrees F and bake until loaves are nicely browned and sound hollow when turned out of the pan and tapped on the bottom, about 35 minutes.
Delicious when warm, in sandwiches, as toast, and when several days old, as French toast.