ADAPTED FROM Mark Bittman’s How to Cook Everything.
INGREDIENTS
- 3.5 cups Ground Up All Purpose Flour
- 2 tsp. salt
- 1 packet active yeast
- 1 tbs. honey
- 2 tbs. butter
- 1.3 cups milk
INSTRUCTIONS
Hydrate and activate the yeast according to the directions on the packaging. In stand mixer with the dough hook mix dry ingredients together. Add butter to mixer. Add yeast to 1 cup of milk then add to mixer. Slowly add the last 1/3 cup of milk ensuring that the dough ball is solid and on the hook. To much milk it won’t stay in a ball, to much flour it will be shaggy. Let the mixer knead for 5 minutes. Place dough ball in an oiled bowl, cover and refrigerate overnight. The next day the dough should have risen in the bowl overnight. On the counter form the dough into a flat rectangle, fold the long sides into the middle and pinch them closed to form a seam. Flip over and tuck short ends under. Then placed into greased bread pan. Cover and let rise for 1 hour or until it has risen over the sides of the pan. Bake at 350 degrees for 45 minutes. If you like to have flour on the top (like my daughter does) rub on the top of the loaf during the last 5 minutes of baking.
