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1
Set aside 1 cup all-purpose flour from the total amount.
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2
Mix remaining flour, ground flaxseed, sugar, salt, and yeast in a large bowl.
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3
Heat water, milk, and oil until hot to the touch (about 125-130u00b0 F or 50-55u00b0C). DO NOT BOIL.
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4
Stir hot liquids into dry mixture. Mix in enough reserved flour to make a soft dough that does not stick to the bowl.
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5
Turn out onto floured board and knead until smooth and elastic, about 8 minutes. Cover dough and let rest 10 minutes.
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6
Cut dough in half and shape into loaves.
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7
Place into two greased (81/2 x 41/2 inches or 21 x 12 cm) loaf pans.
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8
Cover and let rise in a warm place until dough has doubled in volume (about 40-50 minutes).
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9
Bake at 400u00b0F (200u00b0C) for 30-35 minutes.
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10
Remove from pans and let cool on wire racks.
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11
for ABM- follow your ABM directions for ingredient order. Check during first cycle to see if more flour is required and add in as needed. Set to 2 lb loaf if using full cycle.
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12
If using dough cycle only seperate into 2 loaves into greased pans or as I do on bread stone covered in cornmeal. Set for 2nd rise and then cook as directed. I made 1 loaf and 6 sandwich muffins with this recipe.
