Red Fife Loaf Bread
1 cup milk, 100F
1 cup water, 100F
1/4 cup honey, room temp
1 tbsp. instant yeast
2 tsp. salt
1 tsp. fancy molasses
1/4 cup butter, melted, warm
375 g red fife flour
375 g multi purpose freshly milled flour
In a bowl or your dough mixer pour in warm milk and water, honey and yeast. Mix and let it rest for 10 minutes or until you see the yeast expanding like little puffy clouds. This proves that your yeast is alive and active.
Add salt, molasses and melted butter.
Turn on your dough mixer and gradually add the flour. Once the dough starts coming together mix an additional 4 minutes on medium speed. If mixing by hand knead until the dough no longer clings to your hands and the sides of the bowl are clean.
Grease the bowl, place in the dough and cover with plastic wrap, or damp towel. Place in a warm draft free area. Let it rise until double in size, about 1 hour.
Grease 2 loaf pans with butter or oil of your choice.
After the dough has doubled in size, punch it down and turn it out on a floured surface and divide it in half.
Press each portion of dough to slightly flatten to the length of your pan. Then roll up the dough tightly like rolling up a towel. Tuck in the ends and place seam side down into your loaf pan.
Grease the dough with melted butter. Cover with a clean towel and let rise until double in size about 1 hour. To test for doneness in rising gently press your index finger into the dough. If it springs back immediately it needs more time to rise. If an indent remains your bread is proofed and ready to bake.
Preheat oven to 375F.
Bake for 25minues or until golden brown. For an audio confirmation gently tap the bread. If it sounds hollow the bread is finished baking.
Remove the bread from the pans while still warm. Let them cool off completely before slicing.
NOTE
*375 grams of flour is about 2 1/2 cups packed flour.
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