Homemade White Bread

1. In the bowl of a stand mixer with a dough hook attachment, mix together the flour and salt until it’s well mixed.
2. In a 2 cup measuring bowl, mix together the milk, water, honey and yeast. Let it sit for 10 minutes so the yeast can activate.
3. On a low speed, slowly add the yeast mixture into the flour and salt and mix until the combined ingredients come together and become pliable.
4. Increase the speed to medium and mix until the dough is soft and aerated. (The dough should not stick to the outside of the bowl. If it does, add additional teaspoons of flour one at a time until it doesn’t).
5. Scoop the dough out and place on a lightly floured surface and work the dough into a round ball.
6. Place the ball in a bowl and cover with clingfilm and leave in the oven with the pilot light on for 1 hour to rise.
7. After the dough has risen, put it on the floured surface again and roll it out into a 9 inch rectangle
8. With the long side facing you, spirally roll the dough toward you and crimp the corners and the bottom until it neatly fits in a 9 inch bread pan.
9. Cover the pan and leave in a warm, dark place for another 40 minutes to rise. At the end of the rise time, preheat the oven to 375 F.
10. Bake the loaf for 50 minutes until it’s golden brown on the outside. Remove from the oven and allow to cool slightly before removing it from the pan.
11. Serve with butter or jam.

Enjoy!