Ingredients
- 1 1/4 cups bread flour
- 1 1/4 cups wheat flour
- 1 1/2 tsp salt
- 3/4 cup milk I used unsweetened almond; any milk will do.
- 2 tbsp unsalted butter, well softened
- 2 tbsp honey
Instructions
- Combine the dry ingredients in a bowl.
- Mix the wet ingredients in a measuring cup.
- Pour the wet ingredients into the dry and stir together till the dough starts clumping together. If it's too wet add water, up to 1/3 cup.
- Knead on a lightly floured counter for 8 minutes.
- Let rise in a lightly oiled bowl until doubled in size, 1 - 2 hours.
- Grease a loaf pan (8 1/2x4 1/2 is ideal, but mine was 9x5) while you wait.
- Deflate the dough and press into a rectangle about the length of your baking dish.
- Roll the dough away from you into a cylinder.
- Pinch the ends together and tuck them under, then place the dough into your dish.
- Cover and let rise 1 - 1/2 hours, until the dough rises above the lip of your 8 1/2x4 1/2 dish or fills your 9x5 dish.
- While the dough is rising make sure your oven rack is in the centre of the oven. Preheat the oven to 350 degrees.
- Bake for 35 - 45 minutes, until golden.
- Let the dough cool in the pan for about 15 minutes before turning it onto a cooling rack to cool completely, about 3 hours. You can do it! But no one would blame if you want a warm slice right away.
Notes
Adapted from America's Test Kitchen's Bread Illustrated.