This recipe makes 1 standard size loaf but I like to make it into two smaller loaves. This is after the second rise about to go in the oven.
This is how your bread should look as it’s rising.
2 cups Unbleached All-Purpose Flour
1 cup Whole Wheat Flour
1/2 cup milk
1/2 to 2/3 cup hot water, enough to make a soft, smooth dough
4 tablespoons (1/2 stick) organic butter
2 tablespoons honey
1 1/4 teaspoons salt
1 packet active dry yeast
**Mix the cold milk with 1/2 cup of the hot tap water to make a lukewarm combination.
Mixing: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. If you have a stand mixer mix ingredients with paddle attachment switching to a dough hook once the dough starts to pull away from the sides of the bowl. Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise though not necessarily doubled in bulk, about 1 to 2 hours.
Shaping: Transfer the dough to a lightly oiled work surface, and shape it into an 8″ loaf. Place the log in a lightly greased 8 1/2″ x 4 1/2″ loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about an hour, until it’s domed about 1″ above the edge of the pan.
Baking: Bake the bread in a preheated 350°F oven for 30 to 35 minutes, until it’s light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or by measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf). Remove the bread from the oven, and cool it on a wire rack before slicing.(Who are we kidding here….. hot bread right out of the oven is delicious and irresistible!!! Go Ahead!) Store the bread in a plastic bag at room temperature.Yield: 1 loaf
*We sometimes will split the dough and make two smaller loaves as seen in the photos!
** If you are in a hurry you can use fast acting yeast to cut the rise times in half!
Recipe credit: King Arthur Flour