This beginner-friendly yeast bread makes one soft, golden loaf with a tender crumb and a lightly crisp crust. It uses simple pantry ingredients and works well for toast, sandwiches, or serving warm with butter.
1 cup warm milk, (buttermilk), about 105°F to 108°F
2 1/4 teaspoons active dry yeast, or 1 standard packet
3 tablespoons granulated sugar or honey
¼ Cup vegetable oil or melted butter
1 1/2 teaspoons salt
6 cups all-purpose flour or bread flour, plus more as needed
Equipment
Large mixing bowl
Measuring cups and spoons
Wooden spoon or dough hook
Clean towel or plastic wrap
9-by-5-inch loaf pan
Cooling rack
Directions
Activate the yeast: In a large bowl, combine warm milk, yeast, and sugar or honey. Let sit for 5 to 10 minutes, until foamy.
Mix the dough: Stir in the oil or melted butter, salt, and 6 cups flour. Adding flour, 1/4 cup at a time, until a soft dough forms.
Knead: Turn the dough onto a lightly floured surface and knead for 6 to 8 minutes, until smooth and elastic. If using a stand mixer, knead with a dough hook for about 5 minutes.
First rise: Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 45 to 60 minutes, or until doubled in size.
Shape the loaf: Punch down the dough and fold it into 1/3rds, shape it into a loaf, and place it in a greased 9-by-5-inch loaf pan.
Second rise: Cover and let rise for 30 to 40 minutes, until the dough rises slightly above the rim of the pan.
Bake: Heat the oven to 375°F. Bake for 28 to 32 minutes, until it reaches an internal temperature of 195 to 205 Degrees F.
Cool: Remove the bread from the pan and cool on a rack for at least 20 minutes before slicing.
Tips for Success
Do not use hot water. Water that is too hot can prevent the yeast from working.
Add flour gradually. The dough should feel soft and slightly tacky, not dry or stiff.
For a softer crust, brush the warm loaf with melted butter after baking.
Store cooled bread in an airtight bag or container at room temperature for up to 3 days.
Freeze sliced bread for longer storage, then toast slices directly from frozen.
I tend to shy away from cayenne pepper for heat because I just don’t like the flavor in many seasonings.
I have ground habanero that I like to substitute for heat and flavor.
Buy habaneros (or grow them yourself) dehydrate them (in the garage or outbuilding so you don’t mace your entire house). Then grind in a coffee/ spice grinder (make sure this is a specific grinder, or it will make a special kind of HOT coffee!)
When I am out on a horse trail riding and I make coffee, I put some chili seasoning in with the grounds. It is really good coffee. Something you might try sometime.
Choices of peppers you use is always optional with a recipe. Just think of the flavor profile an ingredient has and use accordingly.
It was the dressed out chicken wings at the butcher counter (wasn’t gonna pay that much) while I was picking up some NY strips that inspired me to buy a sheet of wings and do dinner tonight!
I’ll BITE them scorpions!!! They say when I was a baby my pacifier was a Jalapeno!!! 
I’ll be right over!! 
