Simple White Bread

This recipe is for a very simple bread I call 'Simply White Bread'. I have these rolls I enjoy making that have milk & butter in them and I think it gives it a nice texture so I came up with this combo of ingredients that seems to work well for a pleasant tasting white bread. I used maple syrup as my sugar instead of honey in this video because I have family who is allergic to honey. Honey however works really well with this bread. Let me know if you have any questions in the comments. Thank you for taking the time to watch it. Enjoy! :-)
Simply White Bread Recipe
Cindy's Kitchen
Ingredients
6 to 7 cups of bread flour
(as needed for proper dough texture)
2 tsp of sea salt
1 1/2 Tbls of active dry yeast
1 3/4 cups of warm water
1 cup of whole milk
1/4 cup of butter
1/4 cup of honey or maple syrup
Directions
In standing mixer add half the flour, the yeast and the salt. Put salt and yeast on the opposite sides in the bowl. Wisk together. In small sauce pan add milk butter and sugar and heat until butter starts melting. Do not exceed 110 degrees with any liquid or it can kill the yeast. Add milk mixture to mixer. use the dough hook and turn mixer on low. Gradually add the warm water and the rest of the flour. Scrap bowl as needed. Continue to mix turning to low/ medium for 15 minutes until dough is smooth. Place dough ball in oiled bowl. Let rise 1 hour or until double. Separate dough in two equal parts. Grease two bread pans. Shape dough into two loaves. Place loaves in pans. Brush with butter. cover with tea towel. Let rise until loaves fill the pans just above rims. Bake at 350 for 30 minutes or until golden brown on top. Internal temperature should be between 190 & 200 degrees. Let it mostly cool for best slicing and eating results. Enjoy! :-)

[@LearningToLiveTexasHomestead]

never made bread, but Im curious. Why are there big holes in your bread? What causes that?

[@cindyskitchen2401]

Those holes were on the front of the loaf only. There are a couple of things I typically do to prevent them but I wasn't as careful with that loaf. It really helps to roll out the dough with a rolling pin before shaping into loaves and to pat down the loaves as you shape them before doing the last rise. This way the air pockets will rise more uniformed. The yeast in the dough creates air pockets so if you don't release all those air pockets before your final rise they can be uneven creating holes. If you watch my healthy bread video I show more of the proper technique in creating the loaf to avoid air pockets, however with heavier grains it is much easier to avoid them I find. I hope that helps. :-)

[@robertyetsko80]

THE ROLLING PIN WORKS WELL IF YOU FORM YOUR LOAVES THEN USE A FORK TO PERFORATE THEM BEFORE RISING THAT WORKS WELL AS IT RELEASES THE GAS PRODUCED IN THE RISING PROCESS @@cindyskitchen2401

[@elvamajors3497]

I can’t find the written recipe.

[@cindyskitchen2401]

They are typically found at the end of all my videos. Simply pause it at the end. I'll try and get this one in the description for you as well.