Posted by: Morgan | July 22, 2011

Honey Bread Recipe

3 cups of hot/warm water
2 1/2 t. active dry yeast (or 2 pkgs)
2/3 c. honey
7-8 1/2 cups flour (original recipe calls for 5 c bread flour and 3 1/2 c whole wheat. I just use all purpose flour for the entire recipe)
3 T butter
1 T salt

1. Mix yeast and water in a bowl and let sit until yeast has risen (15-25 minutes). I mix these in the bowl I’ll be mixing the dough in, to consolidate.

2. Add honey, butter, salt and 7 cups of flour. Mix.

3. Pour final 1 1/2 cups of flour onto counter/kneading surface, and loosely spread some flour across a larger surface. Dump dough out onto floured surface. Knead until no longer sticky.

4. Grease a large bowl and place dough in it. Cover with towel and let sit to rise. Wait until dough has doubled size.

5. Punch dough down. You may knead again at this point, but I normally don’t. Separate dough into two even pieces. Grease two bread pans.

6. You may gather dough for each loaf however you like. I typically just shape it into the loafpan size. Cover with towel and let rise. Preheat oven to 325*.

7. Once dough has risen to 1/2-1″ above top of bread loaf pan, place into oven. Bake 23-28 minutes, or until dark golden brown.

8. You may brush butter on the top of the loaves when they first come out. Immediately remove loaves from bread pans and set to cool. Or, like us, start cutting into right then and enjoy!


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