Cook’s notes: I was looking for recipes that call for instant yeast, and this bread recipe turned out well. I started at 1 pm, and it was in the oven by 2 pm. The original recipe was called Turtle Bread, but I didn’t shape into a turtle. It was so nice to have homemade bread in under 2 hours. This bread is great for toast or sandwiches.
1 (.25 ounce) package instant yeast
1 Tablespoon white sugar
1/2 cup warm water (110 degrees F)
1/2 cup hot milk
1 Tablespoon butter
3 cups all-purpose flour
1 teaspoon salt
In a small mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter and stir until melted; let cool until lukewarm.
In a large mixing bowl, combine the yeast mixture with the cooled milk-butter mixture, egg, 2 cups flour and salt; beat well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
Cover dough and let rest for 10 minutes. Lightly coat a cookie sheet with cooking spray.
Shape dough into a simple loaf shape and place on the cookie sheet. Cover the loaf with a damp cloth and let rise for 20 minutes. Meanwhile, heat oven to 400 degrees F (200 degrees C).
With a sharp knife, make crisscross cuts in the loaf. Bake at 400 degrees F (200 degrees C) for 20 to 25 minutes, or until golden brown.