Ingredients

How to make it

  • Note: you can put all the ingredients into a bread machine and put on the "dough" setting
  • OR
  • In a large mixer bowl, whisk together the flour and yeast. Add the butter and mix with the dough hook on low speed (#2 if using Kitchen Aid), then add the milk, water, honey, and salt. When all the flour is moistened, raise the speed to medium (#4 on KA) and beat for 7 minutes. The dough will be smooth, shiny, and slightly sticky to the touch. If the dough is not stiff, knead in a little flour. If it is not at all sticky, spray it with a little water and knead it in. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
  • On a lightly floured counter, shape the dough into a football. Flour the top and cover it with plastic wrap. Allow to relax for 10-15 minutes. Removed the plastic wrap and gently deflate the dough, using your fingertips to spread it into a rectangle about 10" x 8" wide. Flour the counter as necessary to keep it from sticking.
  • Give the dough one business-letter turn, then press or roll it out again to about 12" x 5" and shape it into a 16" loaf. Set it in the prepared pan See Photo. Grease the top of the pan and slide it into place, leaving it a few inches ajar so that you can gauge the progress of the rising dough. Cover the exposed area with plastic wrap. Set it in a warm area, allow it to rise until it is about 1/2 inch below the top of the lid, approx 1 hour.
  • Preheat oven to 425 degrees 30 minutes before baking. Do not use an oven stone.
  • Bake for 30 minutes. Gently slide off the lid and continue baking about 30 minutes or until browned.
  • Remove bread from the oven and unmold it onto a large wire rack. Cool it top side up until barely warm, about 1 hour to make for easier slicing.

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