Sliced, toasted and smothered in butter and strawberry jam, this bread is the perfect accompaniment to nearly any breakfast, brunch or simply an anytime snack.
In a large bowl or bowl of an electric stand mixer, combine the water, sugar, salt and yeast. Mix. Add half of the flour. Mix. Add remaining flour. Mix. The dough will be very, very sticky. Don’t be alarmed! Cover the bowl and let the dough rise until doubled. Stir down the dough with a wooden spoon.
Grease four loaf pans (8 1/2-inch by 4 1/2-inch) generously with cooking spray. Divide the dough between the loaf pans. It helps to grease your hands because the dough is still sticky. The dough should fill the pans about halfway. Cover the loaves with lightly greased plastic wrap and let the bread rise until doubled. It will look puffy and bubbly.
Bake at 350ºF for 25-28 minutes until lightly golden brown on top and baked through. Remove from the oven and turn the bread out onto a cooling rack. Butter the tops while still warm.
This bread can be frozen and/or it lasts, covered or bagged, at room temperature for several days.
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This recipe is so easy. I had to cut it in half so we wouldn’t have so many loaves to deal with all at once. I have started skipping the first rise in a bowl and just put it directly in the pans, let it rise up to the top, then bake for the best results in my oven. I make it the night before, let it cool, wrap it up and serve it the next morning. Perfectly yummy!
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