The end result is an easy-to-make bread that’s fluffy and light, perfect for toast, sandwiches, french toast, or perfectly sliced with a big slab of pastured butter.
In the bowl of a stand mixer (or a standard bowl using a wooden spoon), combine the milk, water, vinegar, and flour (one cup at a time). The dough should be sticky and a bit stiff. Cover the bowl with a towel. Allow to sit overnight 12-24 hours.
After soaking the dough, add the honey, salt, and yeast to the flour mixture. Attach the dough hook and knead dough for 8-10 minutes. Depending on the flour, you may need a 1/2 cup more to reach a stiff, workable dough.
Cover the bowl with a towel. Allow the dough to rise in a warm place for 1-1 1/2 hours. The dough will double in size.
Once doubled in size, gently punch down and form the dough into two equal balls.
For sandwich bread: Using a rolling pin, roll one ball into a rectangular shape. Roll the flatttened dough into a loaf and place in a buttered bread pan.
For cinnamon raisin bread: Using a rolling pin, roll one ball into a rectangular shape Spread the flattened dough with honey, sprinkle with 2-3 teaspoons (depending on preference) of cinnamon, and 1/2 cup of raisins. Roll the flattened dough into a loaf and place in a buttered bread pan.
Preheat the oven to 350F.
Cover the pans with a towel and allow to rise as the oven preheats (30 minutes.)
Bake for 40 minutes.
Allow to cool for 15-20 minutes before slicing. Makes 2 loaves of bread.