Preparation time: 10 mins
Cooking time: 1 1/2 hr. For Dough/ Rise 1/2 hour / Bake 25 mins.
Difficulty: Medium - experience needed
Serves: Makes 1 loaf
Dietary guidance: v
1/2 c. milk
3/4 c warm water (1/2 c. and 1/4 c.)
4 T. butter
2 T. honey
1 T. sugar
2 1/4 tsp. active dry yeast (or 1 envelope)
2 c. all purpose or unbleached bread flour
1 3/4 c. to 2 c. Stone Ground wheat flour
1 t. salt
Place 1/4 c. warm water, yeast and sugar in bottom of bread machine. Let stand 10 minutes while assembling other ingredients. Add 4 tbsp. very soft or melted butter, lukewarm water and lukewarm milk, add honey - may use up to 1/3 c., add whisked egg, then add flour alternating between the stone ground and white, salt last. Set bread machine on dough - it should be about 1 1/2 hours. Check dough after 5 minutes to see if it is too dry or too moist and add either a T. or flour or water if needed. Dough should look smooth.
When ready, take dough out of bread machine. On a floured surface (I used about 1/4c. stone ground wheat flour for this, roll dough into a rectangle then roll the dough tightly up, pinch ends and place seam side down on bread pan. Brush lightly with a little butter. Cover with large bowl and let rise in warm spot for 1/2 hr. Bake with top of loaf in the center of the oven at 350°F for 22-25 minutes or until loaf golden brown and sounds hollow when tapped. Remove from pan and, if wanted, brush again with a little butter on top, cool on wire rack.
If making without a bread machine, mix ingredients and let rise to double and punch down twice before rolling out, rising again and baking.
I have made this with 1/3 c. honey and it turned out great but it was a little too sweet for us. You can play around with the sugar and honey to find what works for you. Enjoy!