210ml water~151ml water
- 350g bread flour
- 25g whole wheat flour
15ml milk powder¼ cup milk
- 1½ tsp salt
1½ tsp sugar(oops)
- 1 tbsp unsalted butter
¾ tsp instant-rise yeast¾ tsp active dry yeast
I think the dough was too dry. At times it just spun on the kneading paddle because it wasn't flowing down to press against the tin walls. I tried adding 1 tbsp water and later added another, but when I added it happened to coincide with a rise cycle.
I almost aborted the whole project but decided to let it finish. It didn't rise as much as I thought it should, but I rather expected that from the idea that the dough was too dry. The top was very pale, but the loaf was indeed cooked all the way through.
It is yummy and rather softer than my handmade loaf, but of course that's due to the milk and butter. The current loaf will be fine for sandwiches. I suppose it's dense, but I haven't made enough bread to be sure.