Mr. Dugan's White Bread

Greetings!

 I started baking bread about two years ago.  My grandmother had passed away shortly before that, and I realized that my children (all three!) were not ever going to have the simple pleasure of having her white bread as toast.  So I dug out her recipe and decided to start trying to make it.  This began my current journey so I thought it might be a good starting point and introduction for my blog here on The Fresh Loaf.  As a side note, I have *no* idea who Mr. Dugan is.  I have no idea where my grandmother got this recipe and no one in my family can recall either.  So if any of you *have* heard of this, I'd love to hear from you.

 Mr. Dugan's White Bread  

• 1.25 cups Milk
  
• 2 tsp salt
  
• 4 tbl butter
  
• 0.25 cup honey
  
• 5-6 cups unsifted white wheat flour
  
• 0.25 cup granulated white sugar
  
• 0.5 cup lukewarm water - 125 degrees
  
• 1 large egg yolk
  
• 2 packages active dry yeast. 

Instructions  

1.  Place the milk, salt, butter, honey and sugar in a saucepan and heat gently until butter (use real butter) melts.  Pour mixture into a bowl and add the remaining ingredients.
2. Mix the ingredients thoroughly and turn the dough out onto a floured board or counter top.  Or use an electric mixer with a pastry hook.  Knead until dough is smooth and elastic.  If the dough is too sticky, add a little more flour.
3. Turn the mixture into a greased mixing bowl and cover with a towel.  Let stand in a warm place until double in bulk.  (One trick is to put it in an oven with a pan of boiling water on the shelf below.  Want a temperature of about 85 to 90 degrees.)  This takes about 45 minutes to one hour.  Divide the mixture into two parts and flatten each into a rectangle.  Place each rectangle into a 9.25 x 5.25 inch lightly greased Teflon bread pan.  Let stand in a warm place until dough rises to the top of the pan.  About 30 to 40 minutes.
4. Meanwhile preheat oven to 350 degrees.
5. Bake 30 minutes in a 350 degree oven.

Now, this isn't the way I make this recipe today.  These are the instructions as my mother passed them to me.  I'm certain my grandmother didn't initially use Teflon bread pans, for example.  Also, when I started doing this, I had no concept of a preferment, so I've adjusted things a bit.  However, starting with this recipe, I've begun (over the past 6 months of so) experimenting with varying different parts of it, usually with pretty tasty results.  I'll share some of those (hopefully with some pictures) in the next couple of blog entries.