This flour comes from Anson Mills in Columbia, South Carolina. It’s an heirloom variety that is really outstanding.

This recipe can be used for loaves or rolls. Bake rolls for about 18-20 minutes.

• 2 pgk yeast
• 6 cups flour, divided
• 1 cup milk
• 1 cup water
• 1/4 cup neutral oil
• 1/4 cup honey
• 1 tbsp salt
• 1 egg

Stir together 2 cups flour and 2 packages dry yeast.

Heat over low heat, 1 cup milk, 1 cup water, oil, honey, and salt until warm – about 125 ° F.

Cool slightly and stir into flour / yeast mixture and mix until smooth – about three minutes.

Beat in 1 egg.

Slowly add remaining flour to make a moderately stiff dough.

Let rest about 10 minutes.

Knead until smooth and satiny – about 10 minutes.

Cover and let rest about 20 minutes.

Divide dough in two and form loaves. Place into greased loaf pans and brush tops with oil.

Let rise until doubled – 60 to 75 minutes.

Bake in a preheated 400 ° F oven for 35 to 45 minutes.

Immediately remove from pans and brush tops with melted butter, if desired, for a softer top crust. Cool on racks.