How to Make High-Quality Bread with a Bread Machine: Whole Wheat & Milk Bread

Add milk to the bread machine pan.

Add sugar, salt, and whole wheat flour to the pan.

Make a small well in the flour and add the yeast, then cover it with flour to prevent direct contact with salt and liquids.

Place the pan in the bread machine and start the dough kneading cycle.

Once the dough has come together, add the softened butter and continue kneading.

After the machine cycle, take the dough out and knead it by hand on a board to develop gluten and achieve a smooth surface.

Place the dough in a container, cover it, and let it ferment at room temperature for about 1 hour until it doubles in size.

After the first fermentation, punch down the dough to release gas and let it rest for a short period.

Divide the dough into pieces, round them into smooth balls, and let them rest.

Flatten each dough ball, fold it into a loaf shape, and place it seam-side down.

Place the shaped dough into the bread machine pan, cover, and let it proof for about 1 hour and 40 minutes, until it rises just above the rim of the pan.

Place the pan back into the bread machine and start the baking cycle.

Once baked, remove the bread from the pan and tap it on the counter to release steam. Let it cool on a rack.

Add the egg and milk to the bread machine pan.

Add sugar, salt, and bread flour to the pan.

Make a well in the flour, add the yeast, and cover it with flour.

Place the pan in the bread machine and start the kneading cycle.

After kneading, form the dough into a smooth ball and let it go through the first fermentation for about 1 hour.

After the first proof, degas the dough, divide it into two, and round each piece into a ball. Let them rest.

Shape each piece of dough into a loaf by flattening, folding, and rolling it up. Pinch the seams to seal.

Place the shaped loaves into the bread pan, cover, and let them proof for the second time for about 1 hour.

Preheat the baking cycle on the bread machine and then bake the bread until golden brown.

Once baked, remove the bread from the pan and cool it completely on a rack.