Breads Recipe

Activate and mix

Warm the water to about 105–115°F (warm to the touch). In a large mixing bowl, combine warm water, warm milk and sugar; stir to dissolve. Sprinkle instant yeast over the liquid and let sit 5 minutes until foamy. Add 2 cups of bread flour, salt and softened butter. Mix until ribbon forms, then add remaining flour 1/2 cup at a time until a soft dough forms.

Knead

Turn dough onto lightly floured surface and knead 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook on medium speed for 6–8 minutes. Dough should be slightly tacky but not sticky.

First rise

Lightly oil a clean bowl with olive oil. Place dough in bowl, turn once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place 60–90 minutes, or until doubled in size.

Shape and second rise

Punch down risen dough gently to release gas. Shape into a loaf by flattening into a rectangle, rolling tightly, and pinching seams closed. Place seam-side down in a greased 9x5-inch loaf pan. Cover and let rise 45–60 minutes until dough is 1" above rim of pan.

Bake

Preheat oven to 375°F (190°C). If using egg wash: beat egg with 1 tbsp water and brush top for sheen. Bake 30–35 minutes until golden brown and internal temperature reads 190–200°F (88–93°C). If top browns too quickly, tent foil.

Cool

Remove loaf from pan and cool on a wire rack at least 30 minutes before slicing to finish setting crumb.

Combine dry ingredients

In a large bowl whisk together whole wheat flour, bread flour, salt and instant yeast until evenly distributed.

Mix wet and form dough

Warm the water to 105–115°F. In a separate bowl combine warm water, honey and olive oil; stir until honey dissolves. Pour wet into dry and mix until a shaggy dough forms. Turn out and knead 8–10 minutes until elastic. Dough will be slightly denser than white bread.

First rise

Place kneaded dough in an oiled bowl, cover, and let rise 60–75 minutes until nearly doubled.

Shape and second rise

Deflate dough gently, shape into a loaf and place into a greased 9x5-inch pan. Cover and let rise 45–60 minutes until domed above the rim.

Bake and cool

Preheat oven to 375°F (190°C). Bake 30–35 minutes until crust is deep golden and internal temp is 195–200°F (90–93°C). Remove from pan and cool on a rack 30 minutes before slicing.

Mix (no-knead)

In a large bowl whisk together flour, salt and instant yeast. Add the warm water and stir with a spoon until no dry flour remains and the dough is shaggy and sticky. Cover bowl with plastic wrap and let rest at room temperature 12–18 hours; dough will become bubbly and doubled.

Shape and rest

Lightly flour work surface and gently scrape dough out onto it. Fold edges toward center a couple of times to form a rough ball, handle gently to preserve air pockets. Place seam-side down on a sheet of parchment dusted with cornmeal. Cover and let rest 30–60 minutes until puffy.

Preheat pot

Place a heavy oven-safe Dutch oven (6–8 qt) with lid in the oven and preheat to 450°F (230°C) for at least 30 minutes.

Bake

Carefully remove hot Dutch oven. Lift the parchment with dough and lower into the pot. Score the top with a sharp blade if desired. Cover and bake 30 minutes, then remove lid and bake 10–15 minutes more until deep golden brown and crusty. Internal temp should read 200–205°F (93–96°C).

Cool

Lift loaf using parchment and transfer to a wire rack. Cool completely (at least 1 hour) before slicing to set crumb and make slicing easier.