Basic White Bread (再聞面包香。。。）

After my 1st loaf of homemade bread, can't wait to make a 2nd one especially the first one was 'selling fast' at home. 

This time, i tried the basic white bread, another easy recipe for me to start out as a new home bread baker.  When the loaf was out, it didn't disappoint me.  I think it was still a rather pretty loaf though it seems to be a bit shorter than expected.

Compared to my 1st homemade bread, this basic white bread have a more crunchy crust.  

This is how my hubby put it after he tasted: "Just exactly like the white bread that i used to eat during my childhood, both the look and the taste".   Mhmm, is it a compliment or..?  He just left it for me to figure it out.... ;O

Ingredients:

• 62.5ml milk (i used fresh milk)
• 1 1/2 TBSP sugar
• 1 tsp salt
• 1 1/2 TBSP butter
• 1 package active dry yeast
• 187.5ml warm water (105F to 115F)
• 330g all purpose flour

Steps:

• Place milk, sugar, salt and butter in a small saucepan.  Heat over low heat until butter melts and sugar dissolves.  Cool to lukewarm
• Dissolve yeast in warm water in warmed mixer bowl
• Add lukewarm milk mixture and 220g flour, start mixing on speed 2 with an electrical mixer/stand mixer, about 1 min
• Continuing on speed 2, add remaining flour in two additions, about 55g flour at a time, mix about 1-2min, or until dough starts to clean sides of bowl
• Continue kneading on speed 2 for about 2 mins longer, or until dough is smooth and elastic.  Dough will be slightly sticky to the touch
• Place dough in greased bowl, turning to grease the top 
• Cover the bowl and let the dough rise in warm place about 1 hour, or until doubled in bulk
• After the dough has doubled in bulk, punch dough down and shape into a loaf on a lightly floured surface
• Place it in greased loaf pan, cover and let rise again in warm place, free from draft, about 1 hour, or until doubled in bulk
• Place the loaf pan in a preheated over at 400F/204C and bake for 30min, or until golden brown
• Remove from pan immediately after baking done and cool on wire rack 

   
 Notes:

• Using a rolling pin to aid the shaping of dough into a loaf helps smooth dough and remove gas bubbles
• Roll dough tightly and pinch dough to seal seam while shaping a loaf.  Place seam side down in loaf pan