SHAKER LOAF

Shaker Loaf image

Provided by Martha Stewart

Yield Makes one 9-by-5-inch loaf

Number Of Ingredients 7

1 envelope active dry yeast
2 tablespoons warm water (110 degrees)
1 tablespoon sugar
1 cup warm milk (110 degrees)
3 tablespoons butter, softened, plus more for bowl and pan
1 1/4 teaspoons salt
3 1/2 cups all-purpose flour, plus more for work surface

Steps:

Sprinkle yeast over warm water in the bowl of an electric mixer fitted with the paddle attachment. Add sugar, and stir until dissolved. Let stand until foamy, about 5 minutes.
With mixer on low speed, gradually add milk, butter, and salt to the yeast mixture. Mix in flour, about 1 cup at a time, and mix on medium speed until combined. Turn out dough onto a lightly floured surface, and knead until soft and smooth, about 5 minutes.
Place dough in a large, buttered bowl, and cover loosely with plastic wrap. Let rise in a warm, draft-free place until doubled in bulk, 1 to 1 1/2 hours.
Preheat oven to 350 degrees. Butter a 9-by-5-inch loaf pan; set aside. Turn out dough onto a lightly floured work surface, and knead until smooth. Shape dough into a 9-inch-long log. Place in prepared loaf pan, and let rise in a warm, draft-free place until dough has doubled in bulk, 30 to 45 minutes.
Bake until top is golden brown and bread is cooked through, about 50 minutes. Unmold onto a wire rack; let cool.