Alaska Sunday Hot Bread
Experience the rustic charm of homemade bread with this Alaska Sunday Hot Bread recipe—a heartwarming classic perfect for chilly weekends or cozy family gatherings. This versatile loaf combines the comforting flavors of simple pantry staples like all-purpose flour, milk, and melted butter, creating a soft, fluffy texture that's ideal for slathering with butter or pairing with hearty soups. The secret lies in the careful steps of kneading and two rises, ensuring a perfectly airy crumb and golden crust. With just 20 minutes of prep time and straightforward instructions, this bread is an accessible yet deeply satisfying baking project for beginners and seasoned bakers alike. Enhance your kitchen with the aroma of freshly baked bread and make every Sunday feel extra special. Perfect for breakfast, brunch, or a side at dinner, you'll want this homemade bread on your table every week!
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Recipe Information
Ingredients
- 4 cups all-purpose flour
- 2.25 teaspoons active dry yeast
- 2 tablespoons granulated sugar
- 1.5 teaspoons salt
- 1.25 cups warm water
- 0.5 cups milk
- 3 tablespoons unsalted butter, melted
- 1 teaspoons vegetable oil
Instructions
In a large mixing bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let it sit for 5-10 minutes, until the mixture becomes frothy.
Add the melted butter, milk, and salt to the yeast mixture and stir until well combined.
Gradually add the flour, 1 cup at a time, mixing well after each addition. Once the dough starts to form, transfer it to a floured surface.
Knead the dough for about 8-10 minutes, until it becomes smooth and elastic.
Coat a clean bowl with the vegetable oil, place the dough inside, and cover it with a clean kitchen towel. Let it rise in a warm place for 1 hour, or until it doubles in size.
Preheat your oven to 375°F (190°C). Lightly grease a 9x5-inch loaf pan.
Punch down the dough to release air bubbles, then shape it into a loaf. Place the dough into the prepared loaf pan.
Cover the pan with a towel and allow the dough to rise again for 20-30 minutes, or until it rises slightly above the edge of the pan.
Bake the bread in the preheated oven for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Remove the bread from the oven and allow it to cool in the pan for 5 minutes. Then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 62 mg | 3% | |
| Total Carbohydrate | 400.0 g | 145% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 32.0 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 229 mg | 18% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 857 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
