Description
This bread recipe is the BEST. No fail. super tasty, and can be made in a loaf or frying pan. ProTip: The internal temperature of bread when it’s cooked through is 203F. Use a probe thermometer to make sure you never have a doughy center.
Scale
Ingredients
- 2 C Warm Water
- 1 pkg active dry yeast
- ½ T Sugar
- 1/4 C melted butter
- 1 T Smoked Salt
- ¼ C Sugar
- ½ C Evaporated Milk
- 6+ C Bread Flour
- Non-stick cooking spray
- 1 T Butter (to top bread)
Instructions
- Combine water, sugar, and yeast in a small bowl. Let sit 5-10 minutes until foamy.
- In a stand mixer, combine the melted butter, smoked salt, sugar, and evaporated milk. When yeast mixture is ready add it to the stand mixer as well. Add 3 cups of flour and mix with the bread hook attachment on low. Slowly add the remaining 3 cups, 1/2 cup at a time, until incorporated and the dough no longer sticks to bowl or fingers when touched.
- Remove the dough from the bowl and spray both the bowl and dough with non-stock spray. Return to the bowl and cover with plastic wrap. Let double in size by a sunny window (about 1.5 hours). After dough has risen, punch dough down and knead it on a floured surface 2-3 minutes. Cut dough in half and form into 2 logs. Place dough logs into greased dough pans (or pans) and cover loosely in plastic wrap. Allow to rise to the top of the pan (about 1 hour).
- Preheat the smoker to 375F. Place the bread loaves in the center (of the center rack if you have a timberline) and cook for 25-27 minutes until done. Brush with the butter and let cool on a cooling rack.