Hellooooo there and welcome back!! Have you ever made homemade bread before? If not, today is the day! Pick up some yeast next time you go to the store because this is a must-try. Not only does this bread look amazing, but it’s also some of the fluffiest, softest, and tastiest white bread you’ll ever have! Get ready to make the most extra turkey sandwiches and French toast 😁 Enjoy!!
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Ingredients
- 1 cup warm milk
- 2 tablespoons melted butter
- 2 1/4 teaspoons active dry yeast same as one packet
- 2 tablespoons sugar
- 1 1/4 teaspoons salt
- 3 cups flour
- 1/2 cup raisins
- Red and green gel food color
Ingredients
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Instructions
- In a medium bowl, stir together the milk, butter, yeast, and sugar. Set aside
- In a large bowl, stir together 2 cups of the flour and salt with a wooden spoon. Pour in the wet ingredients, then mix to combine. The dough will be very sticky.
- Divide the dough in half, then divide one of those halves in half. You should have one half and two quarters.
- Transfer the half to a work surface dusted with 1/2 cup of flour and add about 1/4 teaspoon of red gel food color. Knead for about 8 minutes or until the dough springs back when poked. Alternatively, transfer the half of the dough to a stand mixer fitted with a dough hook and add 1/2 cup of flour along with about 1/4 teaspoon of red gel food color. Knead for 5-7 minutes or until the dough springs back when poked.
- Knead the raisins into the red dough.
- Transfer one of the quarters to a work surface dusted with 1/4 cup of flour. Knead for about 8 minutes or until the dough springs back when poked. Alternatively, transfer the quarter of the dough to a stand mixer fitted with a dough hook and add 1/4 cup of flour. Knead for 5-7 minutes or until the dough springs back when poked.
- Transfer the final quarter to a work surface dusted with 1/4 cup of flour and add about 1/8 teaspoon of green gel food color. Knead for about 8 minutes or until the dough springs back when poked. Alternatively, transfer the quarter of the dough to a stand mixer fitted with a dough hook and add 1/4 cup of flour along with about 1/8 teaspoon of green gel food color. Knead for 5-7 minutes or until the dough springs back when poked.
- Lightly cover all the dough balls with plastic wrap and let rise for about 1 hour, or until doubled in size.
- Spray an 8" loaf pan lightly with cooking spray.
- Do not flour your work surface (if the dough is sticking to your surface, lightly spray the surface with cooking spray). Punch down the dough to deflate it, then roll out the red dough to an 8" log. Roll out the white dough so that it's 8" in width and long enough to wrap around the red dough. Roll the white dough around the red dough and pinch the seams on all sides. Squeeze the whole log to ensure there are no air pockets.
- Roll out the green dough so that it's 8" in width and long enough to wrap around the whole dough log. Roll the green dough around the white dough and pinch the seams on all sides. Squeeze the whole log to ensure there are no air pockets.
- Transfer the dough to the prepared loaf pan, placing it in seam-side down. Lightly cover with plastic wrap and let rise for 1 hour or until doubled in size.
- At the 40 minute mark, preheat your oven to 350F.
- Bake the loaf for 10 minutes, then tent the top of the loaf with foil by loosely wrapping a sheet of foil on top of the loaf. Bake for an additional 20-25 minutes. If you remove the loaf from the pan and thump the bottom, it should sound hollow.
- Let cool for 2 hours before slicing. If you slice into the loaf too soon, the texture may be gummy due to the steam still inside the loaf.
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