-
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.
-
3
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)
-
4
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
-
5
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.
-
6
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.
-
7
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.
-
8
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.
-
9
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.
-
10
Preheat oven to 375 bake for 35 min.
-
11
R
