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1
Pour the yeast and 1/2 c.
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2
of the water in the bowl of your mixer.
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3
Let proof about 5-10 minutes.
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4
Meanwhile, mix the flours, the salt and sugar together.
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5
When the yeast has proofed, pour in the remaining 2 c.
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6
water, and 1/2 the flour mixture, and with the dough hook attachment, mix on med-low speed, stopping to scrape down the sides occasionally until all is combined.
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Add the remaining flour and mix on very low speed until the dough becomes smooth and elastic.
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8
This could take a while.
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9
If the dough requires more flour, use bread flour.
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10
Add the butter, a tablespoon at a time, and mix until incorporated.
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Don't freak out if your dough comes apart with the addition of the butter.
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Continue to mix it and after a while, it will come back together.
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13
Either continue to knead in your machine until smooth and elastic, or remove from the mixer and knead by hand (I always do the last 5-10 minutes of kneading by hand.
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14
).
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15
Put the dough into a greased bowl, cover with plastic wrap then a towel, and set aside to rise (about 2- 3 hours- this dough seems to be slow to rise, but that's okay- slow rise is better than fast rise.)
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16
At this point, you could refrigerate the dough overnight before proceeding to panning.
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Once the dough has more than doubled in bulk, punch it down and divide into two loaves.
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18
Place the dough into greased loaf pans, and set aside to rise again.
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19
I have noticed that this tends to take at least 1 1/2 hours, maybe 2.
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20
Preheat the oven to 375 degrees F.
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When the loaves are ready, pop them in the oven and bake until done, about 45-50 minutes.
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Remove from the oven and cool before wrapping.
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23
*Note:You can certainly use regular wheat flour, but I've been using King Arthurs White Whole Wheat flour.
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If you can get it, give it a try.
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25
Great flavor.
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26
You can substitute AP flour for the bread flour, but your texture will be different.
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27
Bread flour gives this bread a much more sturdy texture and a better form.
