Instructions: * (Bottled or from the morning tea kettle - chlorine inhibits yeast)

If you measure rather than weigh the flour you will probably need more water. The dough should be soft but not sticky after 5 min of kneading.

5 min before the end of the last kneed, I add 1 tsp salt. Or if you want just dump it in with the rest of the ingredients in the beginning.

Set to dark crust or bake at 400 for 20 to 30 min depending on the shape.

This bread smells great baking because of the milk, has a crisp crust and soft crumb.

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