2 cups of Whole Milk
3 tbls of Butter
3/4 cup of Light Brown Sugar
2 tsp sea salt (taste your dough for more or less)
3 tbls of vegetable oil
2 packets of yeast
1/2 cup of Potato Starch (or, you can do one medium peeled, mashed potato)
1/2 cup of White Flour
Enough Whole Wheat Flour to make a stiff, but elastic dough (3-4 cups?)
Heat the milk until it is just warm enough to melt the butter. Add milk and butter to a mixture of brown sugar, white flour, salt, yeast and mix briefly. Let is sit until foamy, about five minutes. Add your vegetable oil and potato starch and begin to mix in your wheat flour until you have a stiff dough. Your dough should pull away from the sides of your bowl and form a ball, but it shouldn't be to incredibly stiff - you will end up with a tough, over-dense loaf. Knead your dough about 5-7 minutes and let rise until doubled (45 mins to 1 hour). Punch down dough and let it rest for another 5 minutes. Form your loaves and let rise again until doubled (30 mins to an hour). Bake at 350 for 35-45 minutes.
Enjoy!
