kitchenelf
Chef Extraordinaire
Milk and Honey White Bread
1 package (1/4 oz) active dry yeast
2 1/2 cups warm milk (110 to 115 degrees F.)
1/3 cup honey
1/4 cup unsalted butter, melted
2 tsp. salt
8 to 8 1/2 cups all-purpose flour
In large mixing bowl dissolve the yeast in the warmed milk. Add the honey, melted butter, salt and 5 cups of flour; beat until smooth.
Add enough flour to form a soft dough.
Turn dough onto a floured board and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top of the dough. Cover and let rise in a warm place until doubled (approximately 1 hour).
Deflate dough and shape into two loaves. Place in a greased 9 x 5 x 3-inch loaf pans and let rise again until doubled. Should take about 30 minutes.
Bake at 375°F for 30 - 35 minutes or until golden brown. If bread begins to brown too much cover tops with foil. Remove from pans and cool on wire racks.
Makes 2 loaves
1 package (1/4 oz) active dry yeast
2 1/2 cups warm milk (110 to 115 degrees F.)
1/3 cup honey
1/4 cup unsalted butter, melted
2 tsp. salt
8 to 8 1/2 cups all-purpose flour
In large mixing bowl dissolve the yeast in the warmed milk. Add the honey, melted butter, salt and 5 cups of flour; beat until smooth.
Add enough flour to form a soft dough.
Turn dough onto a floured board and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top of the dough. Cover and let rise in a warm place until doubled (approximately 1 hour).
Deflate dough and shape into two loaves. Place in a greased 9 x 5 x 3-inch loaf pans and let rise again until doubled. Should take about 30 minutes.
Bake at 375°F for 30 - 35 minutes or until golden brown. If bread begins to brown too much cover tops with foil. Remove from pans and cool on wire racks.
Makes 2 loaves