This simple, fast-rising recipe incorporates some semolina flour which is not traditional but gives this loaf a bit more “tooth”, meaning it’s soft and light but not Wonder Bread fluffy.
12 1/2 ounces (2 1/2 cups) bread flour
5 1/2 ounces (1 cup) semolina flour
2 tablespoons sugar
2 1/4 teaspoons instant yeast
1 1/2 teaspoons salt
12 ounces (1 1/2 cups) milk or water if you prefer, room temperature
1 1/2 ounces (3 tablespoons) soft butter
In the bowl of a stand mixer fitted with the paddle, combine all the ingredients and stir until everything is moistened. Let it sit for about 5 minutes. Switch to the dough hook and knead for 6-8 minutes. Place the dough in a lightly oiled bowl. Cover it with a cloth and let it rise about 1 hour until almost doubled.
Preheat your oven to 350 degrees. Turn out the dough and slap it with your hands to pop any large gas bubbles. Roll it into a log that’s about 13 inches long and place it seam-side down in a 14″ Pullman pan. Put the pan cover on and let the dough rise again for about another half hour.
Bake the loaf until it’s golden brown, about 40 minutes. Turn the loaf out of the pan and let it cool completely on a rack.