Fresh Milk Bread

From The Laurel's Kitchen Bread Book (2nd edition)
[Note: this is closer to a no-knead bread, with a longer rise time and a wetter dough.]

Makes 2 loaves (freeze one!)

2 cups whole milk (475 mL)
.25 cup honey (60 mL)

2 teaspoons active dry yeast (.25 oz or 7 g)
.5 cup warm water (120 mL)

6 cups stone-ground whole wheat flour [or APF, or whatever] (900 g)
2.5 teaspoons salt (14 g)

1/2 cup more water (120 mL)
2 tablespoons cool butter (28 g)

Scald the milk and cool to lukewarm. To cool it quickly, put the pan of hot scalded milk in a pan of cold water and stir the milk until it cools. Stir the honey into the milk.

Dissolve the yeast in the warm water.

Measure the flour and salt into a large bowl and stir lightly. Make a well in the flour and pour the milk  and yeast mixtures into it. Stir from the center outward, until all of the flour is mixed in, making a stuff dough. Knead vigorously for about 15 minutes without adding more flour. Use the extra water on your hands to keep the dough from sticking, working in as much as you need of the .5 cup (or even more) to make a soft, elastic dough. Now knead in the butter in bits, continuing to work the dough until it is silky. [Note: when I've made this bread, the dough has been surprisingly soft and sticky, too much so to form a ball in the next step, but has baked well.]

Form the dough into a ball and place it smooth side up in the bowl. Cover and keep in a warm, draft-free place. After about an hour and a half, gently poke the center of the dough about .5 inch deep with your wet finger. If the hole doesn't fill in at all or if the dough sighs, it is ready for the next step. Press flat, form into a smooth round, and let the dough rise once more as before for about 45 minutes.

Press the dough flat and divide it in two. Round and let relax, then deflate and shape into loaves. Place in greased 8"x4" loaf pans and let rise in a warm place until the dough slowly returns a gently made fingerprint. The loaves should arch beautifully over their pans.

Place in a preheated oven (350° F) and bake about 40 minutes, or until done. If the occasion merits, brush the crust with butter. Cool the bread before you slice it.

(You can also make excellent rolls with this recipe. Bake them about 15 to 20 minutes at 400°F. A sprinkle of poppy seeds is pretty. Brush the rolls with butter and serve them piping hot.