Wednesday, March 24, 2010

Honey White Bread

So far, I've made two kinds of sandwich bread. The first was Honey Wheat Bread and the second was Walter's White Bread. My fam loves both. I wanted to combine the two so I gave it a shot. It was a little dense but we thought it was great. Maybe the yeast didn't do its job and make the bread rise. I've never had a problem with yeast breads but maybe that was the "problem" with the first go at this new recipe.

I made this bread a second time and it turned out better. It was super good! YUM!

Yes, one loaf is bigger but they both taste great!

I ate a slice of plain toast so I could enjoy the flavor of the bread.
It was tasty!

Honey White Bread

Yield: 2 loaves

  • 2 c warm water
  • 1/2 c honey
  • 1 1/2 tbs active dry yeast
  • 1 1/2 tsp sea salt
  • 1/2 c nonfat dry milk granules
  • 4 c flour
  • 2 c bread flour
  1. In a large bowl, warm water for 2 mins or until warm. Make sure it's not too hot or it'll kill the yeast. It not warm enough, the yeast will not do its job. Dissolve honey in warm water and then add yeast. Set aside 10 mins or until yeast resembles creamy foam.
  2. Mix salt and milk granules into yeast. 
  3. Add 6 c flour to stand mixer bowl. Using paddle attachment, turn on low and mix the flours. Slowly add yeast/milk mixture until both come together as a ball. Remove paddle and use dough hook attachment. Knead dough about 10 mins or until smooth. You should have a ball in the bowl and it shouldn't be too sticky or wet. Use a little more flour if needed.
  4. Place in well oiled bowl, turn once to coat entire surface of dough with oil. Cover with clean, damp cotton cloth.
  5. Allow dough to rise about 1 hr or until doubled in size. Let rise in warm area free of drafts.
  6. Punch dough down. Knead for few mins and divide in half.
  7. Shape into loaves and place into two well oiled 9x5 loaf pans, seam-side down.
  8. Allow to rise for 30 mins.
  9. Bake at 350F for 25 mins. When you thump top of bread, it should sound hollow.
  10. When done, immediately remove from bread pans and cool on wire rack.
  11. Brush hot loaves with butter (optional).
  12. When completely cool, slice bread, place in ziploc bag and store in fridge. I always freeze the second loaf without slicing. When I'm ready for second loaf, I put it in the fridge and let it thaw overnight. Then I slice the next day when totally thawed. ENJOY!

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