Ingredients
- 1 packet (2¼ teaspoons) active dry yeast
- ½ cup water at 110°F-115°F
- ¾ cup milk at 110°F-115°F
- 3 tablespoons sugar
- 1 teaspoon salt
- ¼ cup unsalted butter room tempoerature
- 405 grams (3¼ cups) flour
- 2 eggs room tempoerature
- zest of 1 lemon optional; add to flour if using
Instructions
- Dissolve yeast in water. Let stand 3-5 minutes.
- Pour milk into bowl of stand mixer with butter, sugar, and salt; blend.
- Stir yeast mixture and pour into bowl of stand mixer. Add eggs and about half of the flour. Beat 2 minutes on medium speed.
- Add the rest of the flour a little at a time and beat until smooth.
- Scrape down batter from sides of bowl. Cover and let rise in warm place until doubled, about 50 minutes.
- Grease a 9”x5”x3” loaf pan.
- Beat down raised batter in about 25 strokes. Pour into pan; it will fill pan about half full.
- Let rise only until edges of batter reach top of pan, about 30 minutes.
- Bake 30-40 minutes (36 was perfect for me) in 400°F oven, covering top with foil after 15 minutes to prevent top from getting too brown.
- Remove from pan immediately and cool on wire rack.
