Solomons Bread Recipe

Proof yeast

Combine the warm milk (3 cups) and 1 tablespoon of the sugar from the measured amount in a medium bowl. Sprinkle 3 tsp instant dry yeast over the milk, stir lightly, and let sit 5–8 minutes until foamy. If it does not foam, discard and start with fresh yeast.

Mix dry ingredients

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl if mixing by hand), combine 7 cups flour, the remaining sugar (measure to total 1 cup), and 2 tsp salt. Whisk briefly to distribute.

Combine wet and dry

Pour the foamy yeast-milk into the flour mixture. Add 1 cup room-temperature whole milk, 3 large eggs (lightly beaten), 2 tbsp vegetable oil, and 1 cup softened unsalted butter (cut into pieces). Start mixing on low speed to combine; if mixing by hand, use a wooden spoon until a shaggy dough forms.

Knead

Increase mixer speed to medium and knead with dough hook for about 8–12 minutes until dough is smooth, elastic, and slightly tacky but not sticky. If dough is too sticky add flour 1 tbsp at a time (up to 1/2 cup). If too dry, add warm milk 1 tbsp at a time.

First rise

Lightly oil a large bowl. Transfer dough to the bowl, turning to coat. Cover tightly with plastic wrap or a damp towel and let rise in a warm draft-free spot for 60–90 minutes, or until doubled in size.

Shape loaves

Punch dough down to deflate. Turn onto a lightly floured surface and divide into 3 equal portions for standard loaf pans (or more smaller loaves as desired). Shape each portion into a tight loaf by flattening into a rectangle, folding short edges in, then rolling to form a smooth log. Place each loaf seam-side down into greased 9x5-inch loaf pans. Alternatively shape into rolls or braided loaves if preferred.

Second rise

Cover shaped loaves loosely with greased plastic wrap or a lightly oiled towel. Let rise in a warm place for 45–60 minutes until puffy and about 1–1.5 inches above pan rims.

Preheat oven

Preheat the oven to 350°F (175°C) about 20 minutes before baking so temperature is stable when loaves go in.

Egg wash (optional)

Whisk 1 egg with 1 tbsp milk. Gently brush the tops of the risen loaves with the egg wash for a glossy, golden crust. Sprinkle coarse sugar or sesame seeds if using.

Bake

Place pans on the center rack. Bake at 350°F (175°C) for 28–35 minutes for standard 9x5 loaves. Loaves are done when the crust is deep golden-brown, internal temperature reads 190–200°F (88–93°C), and they sound hollow when tapped on the bottom.

Brush with butter

Remove loaves from oven and immediately brush tops with 2 tbsp melted butter to soften the crust and add richness.

Cool

Let loaves cool in pans 10 minutes, then turn out onto a wire rack to cool completely before slicing (at least 1 hour). Cooling preserves crumb texture and keeps slices from becoming gummy.

Slice with a serrated bread knife. Serve warm or at room temperature with tea, butter, or alongside stews from African or Caribbean cuisines. Leftover bread keeps well wrapped at room temperature for 2 days, refrigerated for up to 5 days, or sliced and frozen for up to 3 months.