Is 1/3 cup milk the right amount? I had a dry crumbly mixture after 5+ min of mixing on my stand mixer. I couldn't even make it clump together when I

Hi Jill - I had the same problem too. I ended up adding an extra 1/3 cup of milk at the same temperature, and kneading it by hand (which I think was the big factor that helped). The dough came to the consistency mentioned. The bread turned out beautifully with a fluffy interior. I would think that using 2/3 cup of milk would help in hydrating the dough more!

Continued from above: I squeezed a handful. It was nowhere near smooth or elastic as mentioned in the recipe. Should there be more liquid than 1/3 cup milk, a whole egg, and an egg yolk?