1/4cwarm milk or buttermilk, Increase by 1-2T for whole wheat bread
2Tsugar, honey. I use brown sugar with whole wheat
1/2stick room temp butter
3c flour (if you just scoop flour out and not spoon and level, you will only need 2 1/2c-2 3/4c)
Mix all wet ingredients plus sugar in bowl of stand mixer and wait until yeast starts to activate. Then add butter and ½ of the flour and with paddle attachment mix until butter is worked into smallish chunks. Then switch to dough hook and add the rest of the flour and salt and knead for a few minutes until the dough comes together. Place in oiled bowl and cover with a towel or plastic wrap and let rise until it has doubled in size (1-2hr) Punch down the dough and roll into a rectangle (8×15). Roll up to form a log and shape into bread loaf pan. Cover and let rise again for about an hour. Preheat oven to 350.Bake the bread: Bake for 30ish minutes until golden brown on top and hollow when tapped.