Ingredients
- 1 1/2 cups water 110 degrees Fahrenheit
- 1 1/2 teaspoons yeast
- 1/4 cup dark brown sugar
- 2 tablespoons honey
- 1 tablespoon gluten
- 3 1/2-3 3/4 cup Bluebird Methow Hard Red Wheat Flour
- 1 1/2 teaspoons table salt
- 2 tablespoons butter melted
Methods
- Bloom yeast in water with sugar mixed in.
- Place dry ingredients in mixer bowl & mix.
- After yeast – sugar mixture proofs, approximately 10 minutes, add to dry ingredients.
- Add honey & melted butter.
- Start mixer with dough hook, once mixed, time kneading for full 15 minutes on medium speed. You will know you’ve kneaded enough when dough suddenly changes from the stiff cylinder that climbs sides of mixing bowl, to a moist mass that stays in the bottom of the bowl.
- Take dough out of the bowl, spray the bowl with spray oil, take dough and form into ball place back into the bowl.
- Cover with plastic wrap and place in 100-degree oven for 1 hour.
- Take the dough, form into loaf and place into buttered loaf pan.
- Let dough rise in loaf pan 1 hour.
- Bake in preheated at 350-degree convection oven for approximately 35 minutes to an internal temperature of 190 degrees.
- Let baked bread stand in pan for 10 minutes & turn out onto a cooling rack.
- Once cool, slice & wrap in plastic wrap, then in zip lock bag. NEVER store in the refrigerator.
