Wheat Bread

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   Heat the

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   milk, butter, brown sugar and salt to 120u00b0 to 130u00b0. Test

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   with

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   a

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   thermometer

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   to make sure it's the right temperature.

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   In

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   a

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   large

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    mixing

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    bowl,

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    put

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    2

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    cups of the all-purpose flour and all of the yeast.

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    Add the milk mixture; beat with

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    an electric mixer on low speed for 30 seconds while scraping sides

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    of

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    the

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    bowl,

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    then

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    beat on high speed for 3 minutes.

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    With

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    a wooden spoon, stir in all of the whole wheat flour and

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    as

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    much of the all-purpose flour as you can.

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    Turn the dough

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    out

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    onto a floured countertop,

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    using remainder of the all-purpose

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    flour.

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    Knead to make moderately stiff dough that is smooth

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    and

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    elastic, about 8 minutes.

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    The dough may stick to your fingers, so sprinkle some flour on hands before you start kneading.

* Per serving · 4 servings · Values may vary.

No additional tips available.