First, you need to test the yeast in warm water with 1/8 tsp of sugar.Mix it equal parts water and yeast. After about ten minutes you should see the yeast releasing large bubbles around the edges. In a separate bowl, start to mix together the dry milk, the sugar, the flour, and the marijuana together. Use your hands to mix so that you keep the mixture light and fluffy.
In the center of the dry ingredients, make an indentation. Add all of the wet ingredients to the dry mix by pouring it in to the indentation. Mix everything together with your hands, working the dough for 15 minutes. It should begin to form a smooth ball. If you feel the mixture is too wet or sticky, you can add extra flour. If it’s too firm, slowly add water.
Once you have the right consistency, cover the top of the bowl with plastic wrap and put it in a warm place. The dough should rise to at least twice it’s size. This recipe makes two pounds so make sure that you have a nice sized bowl that will fit the dough once it rises.
Add your dough to a loaf pan, cover it and allow it to rise again to about double the size. Take your marijuana butter and spread it over the top of the bread. Cook the loaf at 350 degrees for about 30 minutes, until the crust turns golden brown.
Tip: The cannabis butter’s potency depends on many factors, from how long and hot it was cooked to the strength of your starting material. Even the type of cannabis used (for example indica v. sativa) is a factor. To test the potency of your cannabis butter, spread ¼ or ½ teaspoon on a snack and see how that dose affects you after an hour. Then decrease or increase dose as desired. That will provide you with a baseline standard for your recipes.