King Arthur's Favorite Bread

2 cups water
1 can (5 1/3 oz) evaporated milk
1/3 cup vegetable oil, butter, or vegetable shortening
1/4 cup honey or sugar
1 tablespoon salt
2 packages active dry yeast or 1 tablespoon instant yeast
7 to 8 cups unbleached all-purpose flour

Grease three 8 1/2 by 4 1/2-inch bread tins.

To mix by hand: Combine water, milk and the fat of your choice in a saucepan and heat until lukewarm. Pour into mixing bowl, add honey, salt, yeast, and 2 cups flour. Beat 2 minutes vigorously by hand. Then, stirring by hand, gradually add enough flour until the dough pulls away cleanly from the sides of the bowl.

To mix in a stand mixer: Dissolve the yeast and sugar or honey in lukewarm liquid (water/milk) in the bowl of your mixer, then add the flour, oil/butter/shortening, and salt. Mix with the paddle attachment on low speed until ingredients are thoroughly combined. Change to the dough hook attachment and knead the dough for 5 to 10 minutes at one speed faster than your machine’s lowest speed. The dough will appear sticky at first, but will become more firm as it kneads. After 5 minutes, if it appears too sticky to work with, add more flour gradually, giving the machine at least a minute between each addition to absorb the flour.

Put dough on a lightly floured board or countertop. To knead, fold the far edge of the dough back over on itself toward you. Press into the dough, pushing away with the heels of your hands. Repeat in a continuous rhythm. After each push, turn the dough about one-fourth of the way around. While kneading, sprinkle only enough flour on the board to avoid sticking. Knead for 7 or 8 minutes, or until dough is smooth, elastic and doesn't stick to the board.

Round the dough into a smooth ball. Place it in a lightly greased bowl, turning over to grease the entire surface. Cover the bowl with a towel and set in a warm place. Let dough rise 1 to 1 1/2 hours or until double in bulk.

Punch down into the bowl with your fist to break up gas pockets. Divide the dough into three pieces. Next, form each piece and place in the greased bread tins.

Cover lightly and let them rise in a warm place until they've doubled in bulk. Be sure not to let the dough rise more than double, for it can cause the loaf to fall or "flatten out" while baking.

Bake in a heated 375°F oven for 35 minutes with pans apart. To make sure bread is done, remove a loaf from the pan and tap the bottom with your fingertips. If it sounds hollow, it's done.

Remove the bread from the pans immediately and place on cooling racks. Loaves can be frozen in plastic bags as needed.

Makes 3 loaves.

From King Arthur Flour website