Taylor's Bread (AKA Best Bread Ever!)

In a bread machine, place ingredients in this order:

1 ½ cups water

¼ cup canola oil

½ cup honey

16 ounces finely home-milled whole white wheat flour (for best results use a small kitchen scale; alternately, it’s 3 ¼ cups)

5 ounces white bread flour (1 cup)

1 ½ teaspoons salt

1 Tablespoon dry milk

2 ¾ teaspoons active dry yeast

Directions:

Prepare dough using the dough cycle of your bread machine.

Divide dough into two loaves using a scale to ensure even weights. Shape into loaves by gently curling under the outer edges of the dough, popping the yeast bubbles in the dough and creating a smooth surface on the exterior of the dough loaf. Pinch—seal the underside of the dough loaf with your fingers and place in a greased baking pan.

Cover with warm, wet paper towels and let rise for 30-45 minutes in a warm place (we turn our oven on for a few minutes to create a nice proofer) until doubled in size.

Bake at 315 degrees for 30 minutes if using dark, nonstick pans; stainless steel pans will require a higher temperature.

Allow to cool on a cooling rack for 20 minutes before eating.

TIP: Make sure to let it raise 2x if making it without a bread machine