How to Make It
Combine first 4 ingredients in a 2-cup liquid measuring cup; let stand 5 minutes. Stir in apple butter. Combine yeast mixture, bread flour, and next 3 ingredients in a large mixing bowl; beat at medium speed of an electric mixer until well blended.
Sprinkle wheat germ evenly over work surface. Turn dough out onto surface, and knead until smooth and elastic (about 10 minutes). Place in a bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 50 minutes or until doubled in bulk.
Punch dough down, and shape into an 8-inch round loaf. Place loaf on a baking sheet coated with cooking spray. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk. Brush loaf with milk. Bake at 425° for 10 minutes. Reduce oven temperature to 375°, and bake 10 additional minutes or until loaf sounds hollow when tapped. Remove loaf from baking sheet immediately; cool on a wire rack. Cut loaf into wedges.
Oxmoor House Cooking Light Collection