Using a stand mixer, combine flour, sugar, yeast, and salt (again remember to keep the salt and yeast separate until mixing).
Add egg, milk and ink. Knead the dough on low speed for 5 minutes.
Add oil and knead on medium for 10 to 12 minutes. After this knead, the dough should be smooth and a little tacky
In an oiled bowl, place the dough and proof for at least 1 hour until the dough has doubled in size. You can used the stand mixer bowl.
Punch down the dough and shape it. Let it proof for at least 30 minutes. I decided to shape it into a couple squids but you can do simple rolls or just one large loaf.
Place the dough on a parchment paper lined baking tray and bake in a preheated oven at 350F for about 30 minutes. Because the dough is a dark color, it is difficult to see if the bread is ready or burnt. At this point, you’ll have to use your best judgment. Remember that a single large loaf will take longer to bake than multiple small rolls.
When finished baking, remove from oven and let dough cool.
Enjoy!