This recipe was inspired by one I found in a Southern cookbook. The people of the South have an inimitable way of baking their bread so that it is floatingly light, without losing any richness and moisture. Perhaps it has something to do with all of the shortening and dairy in a typical southern-style bread recipe. In any case, this recipe is great for someone who wants a simple, sweet white bread to serve at dinner.
2 c warm milk (110 degrees)
1/4 c sugar
1 tsp salt
1 packet active dry yeast
1/2 c unsalted butter at room temperature
3 1/4 c (18 oz or 396.9g) Better Batter All Purpose Flour
Preheat the oven to 400 degrees. Grease an 8×4 inch loaf pan.
In the bowl of your mixer combine the milk, sugar, salt, yeast, and butter.
Stir, making sure the mixture is well blended. Set aside for 5 minutes.
Add the flour, 1 c at a time. When the flour is fully incorporated, beat at high speed for 3 minutes.
Place in the greased loaf pan (the batter should only come 1/2 way up the pan).
Let rise until doubled in bulk (about 30-45 minutes).
Bake at 400 for 10 minutes, reduce the heat to 375 and continue to bake 40-50 minutes or until golden brown.
Turn onto a wire rack and let cool completely before slicing.