Recipe Detail Page

1. In a medium saucepan over medium heat, whisk 1/4 cup (60 mL) all-purpose flour and water. Cook, whisking continuously, until smooth, glue-like paste forms, about 3 minutes. Remove from heat, transfer to a bowl and let cool to room temperature.

2. Lightly butter a large mixing bowl and generously butter two 9 x 5-inch (23 x 12-cm) loaf pans.

3. In the bowl of a stand mixer fitted with a dough hook, add the remaining 4 1/4 cups (1.06 L) all-purpose flour, Red Fife flour, sugar, milk powder, salt and yeast. Stir to combine. Add milk, egg and flour paste. Mix on low speed, scraping down bowl if necessary, until fully incorporated, about 5 minutes.

4. Add melted butter and increase speed to medium-low. Mix until dough is shiny and elastic, 10 to 12 minutes. Form dough into a ball and place in a greased bowl. Cover with plastic wrap. Let rise in a warm area until doubled in volume, about 1 hour.

5. Transfer dough to the floured work surface. Gently knead for 3 minutes, sprinkling with flour if sticky. Divide dough in half then divides each half into thirds. Shape each piece into a ball, then squish into an oval. Place 3 ovals evenly in each prepared pan. Cover loosely with plastic wrap. Place in a warm area until dough doubles in volume, about 45 minutes.

6. While the dough is rising, preheat the oven to 350°F (177°C).

7. Bake on centre rack until golden brown and baked for about 30 minutes. (An instant-read thermometer inserted in centres should register at least 190°F/88°C.) Remove from oven. Let cool for 15 minutes, then carefully transfer loaves to the cooling rack. Let cool for another 30 minutes before slicing.