Cooking Instructions
- 1
Warm milk (milk should be warm enough that when you stick you finger in it doesn't burn....heat approximately 40 in microwave so milk is about 110-120°)
- 2
Add envelope of yeast with about a tsp of sugar and let sit for about 5 to 8 min. When it's foamy the yeast has bloomed...(if it didn't bloom then either your milk was NOT warm enough or your yeast was old)
- 3
To your standing mixer with dough hook add 2 C of wheat flour and 1/4 C of bread flour with 1 tsp salt and 2 TBSP sugar mix together
- 4
With mixer on med to med/high (so if your mixer has speeds from 1 to 4 use 3); add 2 TBSP olive oil, 1 egg (slightly beaten) at room temperature, (this is also where you add your 2 TBSP of honey if you want your bread to be honey wheat bread....(NOTE IT DOES NOT MAKE YOUR BREAD SWEET) and pour in your milk mixture and continue mix. If you notice dough is not starting to cling to dough hook then add some of the reserve bread flour from the 1/4 you set aside A LITTLE AT A TIME. ONCE IT STARTS TO CLING DO NOT ADD ANY MORE FLOUR just let it mix till it forms a ball and pulls away from sides of bowl. Dough will be tacky, turn out on floured surface and knead 3 to 4 times and form into a bowl put back into bowl with a little olive oil over top and cover set in a warm dry place till it rises can take from 30 min to 2 hours to rise. Once it doubles in size turn out and roll into a log seam side down and place into a loaf pan and cover again and let rise. Preheat oven to 375° bake for 35 min. R
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