• 34cup water, warm, 110 F
  • 1cup bread flour
  • 1cup whole wheat flour
  • 2tablespoons sugar
  • 34teaspoon table salt
  • 2teaspoons olive oil
  • 1tablespoon nonfat dry milk powder (instant form)
  • 14ounce active dry yeast, about 2 tsp


  • Place dry ingredients in mixer bowl.
  • Attach flat beater and mix for 30 sec. Change to dough hook.
  • Set to speed 2. Add oil and then water slowly until bread pulls away from the side of the bowl. Knead 2 minutes until dough silky to touch.
  • Shape into ball and place into oiled bowl, greasing the top of the dough. Cover.
  • Let raise until doubled, 1 1/2-2 hours.
  • Punch down. Knead 3 or 4 times. Shape and place into bread pan.
  • Let rise until doubled, no more than 1″ above bread pan.
  • Bake at 350 degrees for 30-40 min until instant read thermometer reads 170 degrees of higher.
  • Cover dough with foil tent if necessary to prevent over browning.
  • Cool on wire rack.

READY IN: 2hrs 10mins SERVES:10YIELD:10 slices UNITS:US

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