Gather all your ingredients.
I use a mixer and hook but you can do it by hand. When baking bread it is good to always scale your ingredients.
Combine the water,milk and fat in a large vessel and warm in the microwave.
Careful not to go above 115 degrees F or you will kill the yeast.
Pour liquid into your mixing bowl and add yeast then...
Add in 325 grams flour let rest for...
About 20 minutes.
To blend and set aside to autolyse or rest for 20 minutes. It lets the moisture be absorbed into the flour.
After 20 minutes you can see the bubbles meaning the yeast is working.
Make a "proof box" by heating about a cup of water in your microwave. Keep the door shut.
Next add another 325 grams of flour to the mixing bowl.
Mix in two stages.
Add the remaining 150 grams of flour and mix slowly until the dough is...
Very smooth and elastic.
Lightly spray a bowl with pan spray or you could lightly oil the bowl.
Place the dough into the bowl and cover with plastic wrap
Set the hot water off to the side and add the dough to the "proof box" keep the door closed.
Proof for 1 hour or until doubled. I check at the half hour mark to see how much longer it will need.
Punch down, turn over and put back into the proof box for another hour.
Lightly flour the dough and counter and knead it a couple of times.
Prepare your loaf pans with a light spray.
A nicely rounded ball. I use a bench knife but a chef's knife would work.
Cut the dough in half.
Fold over 1/3 of the dough and press.
Fold the other third over and press. Turn 90 degrees and do one more set of turns.
Place seam side down in your loaf pans and...
Back to the "proof box" for half an hour
Pre heat the oven to 425 degrees F while the loaves are in the final proof stage.
Load them on the center rack and bake 30 minutes.
Brush the tops with butter and store in a "green bag" the ones used to keep produce fresh does a good job with bread.