Russian Bread (valentinascorner)

1 1/4 c water warm
1/4 c milk warm
1 1/2 t salt
2 t oil
2 t sugar
2 1/2 t yeast
3 1/2 c flour

Line large baking sheet with parchment paper (if you have a good quality, non-stick baking sheet this may not be necessary.) Sift flour and add to bowl. Move flour aside to make room to pour water into middle of flour. In a small bowl combine the warm water and milk; pour into the middle of flour. Add oil and salt to water and give a quick mix. Sprinkle the yeast over the water. Sprinkle the sugar over the yeast. Let it sit for 5 min (yeast will activate and become foamy). Give the water a quick mix and add the flour in. Mix until it is difficult to mix. Transfer dough onto the counter top and knead about 4 min (just until dough is smooth). Dough should be slightly sticky but will not stick to hands. Shape dough and place into a bowl. Cover with a towel. Let rise 2 hours. Take dough and shape it into a long loaf (French bread like). Twist the loaf (this will help it rise round and not a flat loaf). Dust with flour. Let rise 30 min. Add 2 c water to a small baking dish and place it on the bottom rack of oven. (This will give the bread a beautiful crust.) Preheated oven to 425˚ F. Bake bread for 30 min. Let loaf cool completely before cutting. Makes 1 loaf.

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