Doesn’t this bread look beautiful? It’s hard to believe that he made it right there. I obviously am not a bread maker. The only time I’ve made it is in my breadmaker, which is lovely, but the different shapes that the class was able to make is really fun.
The recipe calls for white flour and I know many readers will want to know about whole wheat. Chef Don said that you can use whole wheat, but probably start with 1/2 whole wheat and 1/2 white. You can keep experimenting with it until you find a way that works for you. If you have tips on making whole wheat bread, let me know!
- ¼ cup warm water
- 1 T yeast
- 1 T sugar
- 2 t salt
- 2 T sugar
- 1 T oil
- 1½ cups warm milk
- 1 egg
- 4-5 cups unbleached white flour
- Mix warm water, yeast and 1 T sugar, let sit until foam appears.
- Place 3 cups of flour into a mixing bowl with salt and remaining sugar.
- With mixer running (use bread hook), add the milk, oil, egg and yeast mixture. Process well to combine.
- Add remaining flour ½ cup at a time until dough is of good consistency. Allow mixer to run for 30-45 seconds to knead.
- Place dough into greased bowl. Cover and allow the dough to rise until doubled in bulk.
- Put dough on lightly floured surface and shape the bread.
- Put into well greased pans, cover and allow to rise until doubled in bulk.
- Bake at 350 degrees and check bread at 35 minutes. Allow extra time if it is not done.