First, I heated up milk, butter, and honey
Meanwhile, the yeast bloomed in warm water with some sugar
2 egg yolks await their turn in the mixer
Along with the flour and salt - I try to use Gold Medal whenever financial possible (if you've not heard the story why and care, let me know)
All ingredients aboard...
Sigh - this page of my book takes it first baking battle wound
More flour is added and the dough hook is a-whirrin'
I kneaded for a few minutes by hand until I had a smooth, even dough
One hour of rising in a warm spot, we have a larger blob of dough
Then an hour rise in their respective pans
40 minutes later, golden brown and ready for eating!
This was pretty good bread - I didn't get as much lift as I expected - so it was still a fairly dense bread - but it is good for toast and would make excellent croutons I imagine. For a sandwich, unless sliced PAPER thin, it would probably be too dense. I may try this, or a similar recipe again, and rely significantly less on the Kitchenaid's dough hook and more on my own hand kneading, but we'll see. It was fun regardless!
