Ingredients
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5 1/2 cup all-purpose flour
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1/4 cup nonfat dry milk
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3 tbsp granulated sugar
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3 tbsp unsalted butter (softened)
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2 1/4 tsp Active Dry Yeast
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2 tsp kosher salt
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2 cup warm water (115°F)
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2 tbsp butter
Method
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Add 2 cups of the flour, dry milk, sugar, butter, yeast, and salt to the body of a stand mixer. With the hook attachment, mix it around just to combine for a few turns.
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Add the water and mix to combine.
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On slow speed, begin to add the flour a little at a time until you come to 5 cups of flour. Place the mixer on medium-high speed, the dough should clean the sides of the bowl after a couple of minutes. If it doesn’t, add a little flour at a time until it does, up to ½ cup more flour.
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Continue to mix/knead the dough on medium-high speed for 10 minutes. The dough will be smooth and elastic. Spray the dough with a little cooking spray and roll it around in the bowl, so it is lightly coated. Cover with plastic wrap and let it rise in a warm place in your house for about 1 hour.
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Take off the plastic wrap and punch the dough down in the bowl to release the air bubbles.
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Lightly flour a clean work surface. Knead the dough a few times by hand to get any additional air bubbles out, about 1 minute.
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Spray 2 9x5 loaf pans with cooking spray.
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Divide the dough into two even pieces. With your hands, roll them out into a log. Place each log into a prepared baking pan.
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No need to cover the dough again. Let them rise until doubled in size, about 30-45 minutes.
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While they are doing the second rise, preheat the oven to 400°F.
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Once doubled, make a slit down the center of the bread if desired. Place the loaves into the oven and immediately lower the temperature of the oven to 350°F. Bake for 30-35 minutes until golden brown.
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If desired, immediately brush the bread with the optional melted butter. Let cool in the pan for 5 minutes.
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Take out of the pans and cool on a wire rack completely.