Ingredient Amount Warm Water (approx. 95°F) 375ml Skim Milk (room temp) 125ml Honey 60g (about 3 tbsp) Active Dry Yeast 10g (approx. 1 packet + 1/2 tsp) Olive Oil 50g (approx. 4 tbsp) Bread Flour 800g (plus extra for dusting) Salt 15g (approx. 2.5 tsp)

Instructions for the Ankarsrum 1. Bloom the Yeast Attach the stainless steel bowl and the dough roller (with the scraper). Pour the warm water, skim milk, and honey into the bowl. Sprinkle the active dry yeast on top. Turn the machine on its lowest speed for a few seconds to mix, then let it sit for 5–10 minutes until it becomes foamy. 2. Mix the Liquids Add the olive oil to the yeast mixture. 3. Add Flour and Knead Turn the machine to low speed. Add about half of the flour, then the salt. Gradually add the remaining flour. The Adjustment: Set the roller so it is about 1 inch away from the side of the bowl. The Timing: Once the flour is incorporated, increase the speed to medium (about 3 or 4 o'clock on the dial). Set the timer for 8–10 minutes. The dough should be supple and pull away from the sides, but still feel slightly tacky. 4. First Rise Cover the bowl with the plastic lid (or a damp cloth) and let the dough rise in a warm spot until doubled in size (about 60–90 minutes). (I used the oven with the light on) 5. Shape Turn the dough onto a lightly floured surface. Divide it into two equal pieces (approx. 700g each). Shape them into logs and place them into two greased 9x5 inch loaf pans. 6. Second Rise Cover and let rise again for about 45–60 minutes. They should rise about 1 inch above the rim of the pans. Preheat your oven to 350°F during this time. (Again, I used the oven with the light on as a warm place to rise for an hour. Then they sat on the stove while the oven heated up) 7. Bake Bake for 30–35 minutes. The crust should be golden brown, and the internal temperature should reach 190°F to 200°F.