Recipe by Cook's Hideout

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Blogging Marathon# 43: Week 1/ Day 1 Theme: Tame the Yeast Dish: Mir's Whole Wheat Milk Bread We are starting another edition of Blogging Marathon today and I signed up for all 4 weeks this month. We are at the tail end of our summer vacation in India and I can't believe how fast the time went. I had plans of meeting old friends and doing a lot of shopping, but nothing got done. With the 2 kids, it was impossible for me to get out of the house. Hoping that this final week will be a little fruitful.

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Ingredients

• 1 cup all purpose flour
• 1 ~ 1½ cups Whole wheat flour chapati flour (or Indian style)
• 2 tsps active dry yeast
• supermarket roast chicken, approximately 200g once shredded
• supermarket roast chicken, approximately 200g once shredded
• supermarket roast chicken, approximately 200g once shredded
• supermarket roast chicken, approximately 200g once shredded
• 1 tbsp honey
• 1 tbsp butter (- melted)

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Method

1. In a sauce pan, heat milk, honey and butter until butter melts. Let the mixture cool to 110F~120F. Add yeast and stir, set aside for 10 minutes or until the mixture is very frothy.
2. In a large bowl, combine the flours, salt and the yeast mixture. Knead into a smooth, elastic dough, about 10 minutes.
3. Place the dough in a greased bowl, cover and set aside for 1 hour or until the dough doubles in volume.
4. Grease a 8.5"x4.5" loaf pan with cooking spray or butter.
5. Lightly punch the dough down and divide into 2 halves. On a lightly floured surface, roll the dough out into a 10"x7" rectangle. Starting from the narrow end, roll the dough into a tight log. Place the log seam side down in the prepared loaf pan.
6. Repeat with the other half of the dough and place the log next to the first one in the loaf pan.
7. Cover the pan loosely with a greased plastic wrap or a kitchen towel and let rise until the dough crests 1" over the rim of the loaf pan, about 40 minutes or upto 1 hour.
8. Preheat the oven to 350F.
9. Bake the bread for 30~40 minutes or until the loaf sounds hollow when tapped. Brush melted butter on top for a softer crust.
10. Let the bread cool in the pan for 4~5 minutes. Then remove onto a wire rack and let the bread cool completely before slicing.

View the recipe instructions at Cook's Hideout