Light Wheat Bread

For the past nine months I’ve been the primary bread maker in the household. My standard recipe is a slightly modified version of Peter Reinhart’s light wheat bread from The Bread Baker’s Apprentice. My up-scaled recipe makes two ‘one pound’ loaves. Ingredients 667 grams breadmaking flour 333 grams wholemeal flour 40 grams sugar 20 grams salt 60 grams milk powder 10 grams instant yeast 60 grams melted butter or olive oil 540 grams/mls tepid water (around a quarter recently boiled water, and the balance cool tap or filtered water) My Method Use the KitchenAid on its slowest setting using the dough hook.