From the kitchen of Joshua Weismann
Ingredients:
- 3/4 C water
- 1/2 C milk
- 9g active yeast
- 3 C (440g) bread flour
- 1 1/2 tsp (8g) salt
- 1 T (21g) sugar
- 3T softened butter
Directions:
- Combine 3/4 C water and 1/2 C milk. Heat to 98 degrees F.
- Add 9g yeast. Cover with towel and let sit 10 minutes.
- Combine 3C bread flour, 1 1/2 tsp salt, and 1T sugar.
- Slowly add milk mixture to flour mixture. Mix until dough is smooth. If it is too dry, add water 1 tsp at a time.
- Add 3T softened butter slowly.
- Once everything is combined, mix for 30 more seconds.
- Remove dough from bowl and lightly shape into ball. Add to greased bowl.
- Cover with towel and let rise 1 hour or until doubled in size.
- Punch dough down.
- Roll on lightly floured surface to 1/2″ thickness and width of your bread pan. Will be a rectangle.
- Started at a short end, tightly roll dough into a log. Place in greased loaf pan and cover and let rise 45 minutes.
- Bake at 350F for 30-40 minutes or until golden brown. Cool on cooling rack.
- Note: thump the bottom of your loaf. If it sounds hollow, it’s done.
- This bread is great for grilled cheeses!
