How to Make YEAST BREAD Using a STAND MIXER

Start with 2.5 cups of bread flour, scoop it into the cup and level it off with a metal spatula.

Add 2 tablespoons of granulated sugar, 1 teaspoon of salt, and 1 package of SAFF gourmet perfect dry yeast to the flour mixture.

Blend the dry ingredients together for 1 minute at low speed using a stand mixer with a paddle attachment.

Measure out 1.25 cups of milk and 2 tablespoons of butter, then microwave them together on high for about 1.5 minutes until the mixture reaches 120 to 130 degrees.

Add the warm milk and butter mixture to the dry ingredients and beat with the paddle for about 2 minutes until smooth.

Increase the mixer speed slightly and add more flour until the mixture starts pulling away from the sides of the bowl, then beat for about 4 minutes.

Stop the mixer, remove the paddle, scrape off the dough, and replace it with the dough hook for kneading.

Continue kneading the dough, adding flour one tablespoon at a time as needed, and scrape down the sides of the bowl periodically.

After about 4 minutes of kneading, increase the speed slightly and set the timer for 7 minutes to knead further.

After 7 minutes, stop the mixer and check if the dough has been kneaded enough; it should look good.

Scrape the dough off the hook and place it in another bowl to rise, covering it with cooking spray and plastic wrap.

Place the covered dough in a proofing oven for about 1 to 1.5 hours until it nearly doubles in size.

To test if the dough has risen enough, insert two fingers into the dough; if the indentations remain, it's ready to shape.

Punch down the center of the dough to release air bubbles and wrap it into a ball on a floured surface.

Roll the dough out to a rectangular size of about 7 by 9 inches, smoothing it out to remove bubbles.

Start from one end and roll the dough up to shape it into a loaf.

Prepare a baking pan by spraying it with cooking spray and gently lift the bread to place it in the pan.

Cover the bread lightly with a clean dish cloth and place it back in the microwave to proof for about 35 to 40 minutes.

Check if the bread has risen enough by pressing into it slightly; if the indentation remains, it's ready to bake.

Preheat the oven to 375 degrees and bake the bread for about 35 to 40 minutes.

To check if the bread is done, flick it with your finger; it should sound hollow.

Turn the bread out onto a wire rack to cool completely.

Equipment Needed

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