Categories: Breads
Ingredients
- 2 cups all-purpose flour, plus more
- 2 cups whole-wheat flour
- 1 Tbsp. salt
- 2 1/4 tsp. instant yeast OR 1(1/4 oz.)packet
- active dry yeast
- 1 cup milk
- 3 Tbsp. unsalted butter, divided use
- 2 Tbsp. honey
- Butter or oil for greasing the bowl and pan
Directions
- Combine the flours, salt and yeast in a large bowl.
- Add the milk, 2 Tbsp. of the butter, and the honey in a small saucepan over medium-low heat and cook until the butter melts.
- Turn off the heat and add lukewarm water to the milk mixture to cool it to 100 degrees-about the temperature of the inside of your wrist. (or use a thermometer).
- Add the milk mixture to the flour mixture and stir to combine.
- Transfer the dough to a surface lightly dusted with all-purpose flour. Knead until it feels smooth and elastic, about 10 minutes, adding just enough flour to keep it from sticking to the surface. Grease a large bowl (it can be the same bowl you mixed in), add the dough , and turn it over to coat it lightly with oil or butter. Cover the bowl with a clean kitchen towel or plastic wrap and let dough rise until doubled in size, about 1 hour.
- Grease a 9-inch loaf pan. Punch down the dough, then form it into a loaf shape and transfer it to the pan. Cover the pan with a clean kitchen towel or plastic wrap and let the dough rise until doubled in size, about 1 hour.
- Heat oven to 350 degrees.
- Uncover the pan and bake the loaf for 15 minutes.
- Melt the remaining 1 Tbsp. butter in a small saucepan, then brush it all over the surface of the loaf. Return to oven, and continue baking until the loaf is golden brown and sounds hollow when you tap it with the back of a spoon, 25 to 30 minutes.
- Let cool for 5 minutes in the pan, then transfer the loaf to a wire rack to continue cooling. Slice and serve warm.
- Store leftover bread wrapped in foil or plastic wrap at room temperature for up to a few days.