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2 cups unbleached white flour

1 – 1/2 cups bread flour

1 package + 1 teaspoon Quick-Rise yeast

1/2 tablespoon salt

1 – ½  cups milk

4 tablespoons unsalted butter, chilled



Mix flours, yeast and salt in the work bowl of a mixer with a paddle.  Heat the milk to 130 degrees.  Stir the liquid into the dry ingredients.  When the dry ingredients are completely moistened, stop the machine and exchange the paddle for a dough hook. Beat the dough until it cleans the sides of the bowl.  Cut the butter into 8 pieces and add two pieces at a time to the dough waiting until it is almost fully absorbed into the dough before adding two more pieces. When all the butter is added and the dough is smooth, place it in a bowl to rise until doubled, 40 minutes or so. Punch the dough down and divide into 2 loaves.

Flatten the dough into a plump rectangle.  Make a trough through the center the length of the dough with the side of your hand.  Fold the dough over along that line.  Pinch the seam closed and turn the seam so that it is facing up in the center.  Press down through the seam with the side of your hand again.  Fold and pinch closed the dough again, this time turning the seam under.  Tuck under the ends of the dough to make a rounded rectangle long enough to fill your bread pan.


Cover the dough lightly with plastic wrap and let rise until almost double, but not above the top of the pan.  This should take about 30 minutes.  Preheat the oven to 375 degrees.  Before baking, pull the cover closed on the pan if using an Pullman pan,


Bake the bread for 30 minutes.  Remove it from the oven and its pan.  Return it to the oven for 10 more minutes.  Cool on a rack.





Knead 2/3 cup raisins into the dough after the butter has been added.