Light Wheat Bread

Steps

• 1

  In the bowl of a stand mixer, combine flours, sugar, salt, powdered milk and instant yeast.
• 2

  Add butter and water and, using the paddle attachment, stir to combine.
• 3

  Pour dough on a lightly floured countertop and knead until soft and elastic, about 10 minutes. Dough will be slightly tacky, but not sticky.
• 4

  Pour dough into a lightly greased bowl, cover and let rise until doubled, about 1 1/2 to 2 hours.
• 5

  Remove the dough from the bowl and press it by hand into a rectangle about 3/4 inch thick, 6 inches wide, and 8 to 10 inches long. Form it into a loaf by working from the short side of the dough, rolling up the length of the dough one section at a time, pinching the crease with each rotation to strengthen the surface tension. It will spread wider as you roll it. Pinch the final seam closed with the back edge of your hand.
• 6

  Place the loaf in a lightly greased 8 x 4-inch loaf pan, the top misted with cooking spray and covered loosely with plastic wrap. Let rise about another hour to 90 minutes, or until the dough rises above the lip of the pan.
• 7

  Meanwhile, preheat the oven to 350°F.
• 8

  Place the bread pan on a sheet pan and bake for 30 minutes. Rotate the pan 180°F and continue to bake 15 to 30 minutes, until a golden brown and about 190°F inside.
• 9

  Allow to cool completely on a cooling rack before slicing or serving.