6 tablespoons butter, melted (a little extra for greasing bowl)
1 tablespoon salt
3.5 cups all-purpose flour
3 cups whole wheat cups all-purpose flour
Add yeast, milk, and honey to the bowl of a stand mixer. Dissolve yeast and let it sit for about five minutes.
Add butter and egg and 1.5 cups all-purpose flour and 1.5 cups whole wheat flour. Add salt.
Mix using a dough hook until smooth. Add more flour until you have a soft dough that isn't overly sticky and bounces back when you touch it. Alternate with white and whole wheat flour until you reach the desired consistency.
Knead for about five minutes.
Place in a greased bowl and cover with a damp cloth and allow it to double.
Punch down dough and remove from bowl.
Shape into two loaves and place in a greased loaf pans.
Cover and allow dough to rise until doubled again.
Preheat oven to 350 degrees.
Brush tops with melted butter.
Turn onto a floured board; knead about 10 turns. Place in a greased bowl, turning once to grease top. Cover with a damp cloth and let rise in a warm place until doubled, about 1 hour.
Bake for about 30 minutes or so.
Adapted from www.theslowroasteditalian.com/2011/07/milk-and-honey-white-bread.html
All we ask is that you be kind. We welcome differing opinions, but any comments containing personal attacks, sarcasm, etc. will be removed immediately. Keyboard warriors aren’t welcome 🙂 All comments are moderated and may take time to be approved. Anything not pertaining specifically to the content of a post will be removed (including comments about ads).