In bowl of stand mixer fitted with paddle attachment cream the butter at medium speed. Reduce speed slightly and gradually add the granulated sugar. Beat until mixture is pale-colored and has an airy/fluffy texture. Stop mixer, as necessary, to scrape sides of bowl with rubber spatula to ensure the ingredients are evenly incorporated.
Yield: One loaf, apx. 12-14 slices (sliced approximately ½” thick)
Note: Bread is best made the day before it is needed. Let cool completely on wire rack then place in airtight plastic bag and store in refrigerator overnight. Loaf freezes well either wholly or in slices.
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