July 27, 2017
Breads, Dairy, Budget-Friendly,
Brunch, Fall/Autumn, Winter, Oven Bake, No Eggs, Vegetarian, Yeast Bread, Flour, Kosher Dairy more
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"Makes 2 loaves"
Sprinkle yeast over warm water in a large mixing bowl. Let stand until the yeast is dissolved
Stir in milk, honey, and butter.
Stir in 2 cups of all-purpose flour, salt and mix until well incorporated. Add the rest of the all-purpose and whole wheat flours and stir to form rough dough.
Allow dough to sit for 20 minutes
Knead dough. If the dough gets sticky, add equal amounts of all-purpose flour and whole wheat flour.
Place the kneaded dough ball into a lightly greased mixing bowl and turn over to coat. Cover with a damp cloth and allow to rise in a warm place until it has nearly doubled in size.
Sprinkle flour on a flat, dry surface and place risen dough on the flour. Turn the dough to coat evenly with flour. Divide dough into two equal parts and allow to rest for 10 to 15 minutes.
Shape each ball into bread loaves with taught surfaces and place each one in a lightly greased bread pan.
Preheat the oven to 425°F.
Allow the loaves to rise again about 30-40 minutes.
Place loaves in the middle of the oven and immediately turn down the temperature to 375°F.
Bake for 30-35 minutes. The tops will be dark to golden brown, and the loaves will sound hollow when tapped.
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