Recipe for Homemade Loaf Bread

• Start the preparation of the homemade loaf bread by placing the water and milk in the bowl of the stand mixer. Add the dry yeast and let it dissolve.
  Continue with the barley malt; if you don’t have it, you can use honey or sugar.
  Add the sunflower oil to the bowl.
  Finish with the all-purpose flour, Manitoba flour, and salt.
  Start kneading with the spiral hook at moderate speed.

  

• Let the mixer run until the dough is hooked on the attachment.
  Let it rest for 10 minutes.
  Activate the stand mixer at maximum speed again (you can use the Pulse function) for 10 seconds.
  Repeat the operation 3 times at 10-minute intervals.

  

• Transfer the dough to a slightly floured pastry board.
  Shape it into a round form and place it in a bowl.
  Cover it with a cloth.

  

• Let the dough rise until it doubles in size. Depending on the room temperature, it will take about 2 to 3 hours.

  

• Spread the dough on the pastry board with your hands or a rolling pin.
  Try to give it a rectangular shape.

  

• Roll it up from the long side to form a log.
  Seal the open side and ends well by pinching the log with your fingers.
  Transfer it to a 12-inch loaf pan lined with parchment paper.

  

• Bake the loaf bread in a preheated static oven at 356°F for about 40 minutes.
  Keep it covered with foil for the first 25 minutes.
  Take it out of the oven and brush the surface with some milk.

  

• Allow the loaf bread to cool completely before slicing and using it for your breakfasts and snacks.

  
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