Scale
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups white whole wheat flour
- 1/2 cup milk (skim, 1%, 2% or whole) (note: *mix cold milk with hot tap water to make a lukewarm liquid before adding to the remainder of the ingredients)
- 1/2 to 2/3 cup hot water (or a bit more, as needed to make a soft, smooth dough)
- 1/4 cup melted butter or vegetable oil
- 2 tablespoons sugar
- 1 1/4 teaspoons salt
- 1 packet active dry yeast dissolved in 1 tablespoon warm water OR 2 teaspoons instant/rapid rise yeast
Instructions
- To make the dough: In the bowl of a stand mixer using the paddle attachment, combine all of the ingredients and stir until the dough starts to leave the sides of the bowl. Remove the paddle and add the dough hook, and knead the dough for 6 to 8 minutes, or until the dough begins to become smooth and supple.
- Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise until puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen.
- Gently deflate the dough and transfer it to a lightly oiled work surface. Shape the dough into an 8″ log.
- 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 60 minutes, until it’s domed about 1″ above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly. Towards the end of the rise, preheat your oven to 350°F.
- Bake the bread 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 a digital thermometer (it should register 190°F at the center of the loaf).
- Remove the bread from the oven, and cool it on a rack before slicing. Store the bread in a plastic bag at room temperature for several days; freeze for longer storage.
Notes
Like most folks, I get annoyed when my freshly baked bread gets hard within a few days. To deal with that, KAF recommends the technique listed below. I did try it out – it only added on a few minutes of prep time – though jury is still out as to whether or not it any difference.
- Try the tangzhong technique, a Japanese method for increasing the softness and shelf life of yeast bread and rolls. Begin by measuring out the flour and water you’ll be using in the recipe, going with the greater amount of water (2/3 cup). Now take 3 tablespoons of the measured flour and 1/2 cup of the measured water; put them in a saucepan set over medium-high heat. Cook the mixture, whisking constantly, until it thickens and forms a thick slurry; this will take about 1 1/2 to 2 1/2 minutes. Transfer the cooked mixture to a bowl, let it cool to lukewarm, then combine it with the remaining flour, water, and other dough ingredients. Proceed with the recipe as directed. Well-wrapped and stored at room temperature, your finished bread should stay soft and fresh for up to a week.
