Excellent recipe. Kim-marie, a bit of help for you if you try again....
you do not need to heat the milk. Just warm it a bit so that it is a little warm, this will help the yeast to "grow" (that is the foam you will see on top of the milk - growing yeast and it will smell very yeasty as well) , if you get it to hot you will kill the yeast and end up with that funky dough ball at the bottom of the bowl. (You may be able to find temp instructions with the packet as yeasts are not all identical...but as a general rule, you will be safe at just barely warm.) Just get it finger warm. Also, when you are adding warm liquids to yeast bread recipes it does help things to rise a bit faster but be aware that the warmer the dough is while kneading it the more flour it will "take on". It will be stickier and you will be tempted to add more and more flour. Be careful not to add too much flour or you will end up with dry/tuff end result. I like to leave a little of the flour out of the recipe and add it back in during the kneading and/or work with cooler dough. With some tricky doughs that are tender I even skip the bench flour altogether and spray the surface with butter flavored spray and my hands too. Someone mentioned hard, reddish crust, this can happen when the dough rises to long. The extra sugars from the proofing can cause this. Try baking it a bit sooner and see if that helps any. Hope this helps you some. I remember the first loaf I ever made....I think they are still
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