Friday, October 7, 2011

Milk and Honey White Bread

This bread is up there on my list of favorites!

Taken from:

4 ½ teaspoons active dry yeast (2 packets)
2-1/2 cups warm milk (110° to 115°)
1/2 cup honey
6 tablespoons butter, melted + 2 tablespoons reserved for greasing bowl and butter top
1 tablespoon kosher salt
7 cups all-purpose flour

In the bowl of a stand mixer, add yeast, warm milk and honey.  Swirl with your fingers or a spoon to dissolve the yeast.  Allow to sit until the yeast starts to bubble and becomes aromatic, about 5 minutes. 

Add butter, salt and 4 cups of flour, mix on low using dough hook, until smooth.  Add enough remaining flour to form a soft dough.

Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover with a damp cloth and let rise in a warm place until doubled, about 1 hour.

Punch dough down and shape into two loaves. Place in greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 45-60 minutes.  Preheat oven to 350° for glass and dark pans (375° for light metal pans).  Brush tops with melted butter.

Bake at 350° for 30-35 minutes or until golden brown. 

Makes 2 loaves.

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