image

image

MY COOKBOOK

MY COOKBOOK
Click on the Cookbook for the Recipes

Figyelem

Felvételeim nyilvános publikálása engedély nélkül nem használhatók.

28.6.13

MILK AND HONEY WHITE BREAD


Adapted from Taste of Home, this turned out to be the best North American style white bread I ever made. The whole milk and the well developed gluten give it a lofty, light texture and yet it slices beautifully even with my dull breadknife. “Wonderbread” this one is not. I wanted to use less flour, but in the end I was glad I followed the recipe. One word of caution, when it comes to baking with flour, always use the half cup - scoop and sweep method. I really don’t think this recipe would have worked any other way. The dough was fairly hard and it took some effort to develop the gluten. I was glad I had a Kitchenaid and I didn’t have to knead it by hand.
 
2-1/2 cups lukewarm whole milk
1/4 cup butter, melted
1/3 cup honey
8 cups unbleached flour
2 packages instant dry yeast
2 tsp salt
 
• Combine the milk, melted butter and the honey.
• In a large bowl, whisk together the flour, yeast and the salt.
• Add the milk mixture to the flour mixture and mix to combine.
• Kneed the dough by hand for 12 minutes or if using a beater with a dough hook [in batches of 2 or 3] knead each batch for 6 to 8 minutes.
• Briefly knead together the batches and place in a greased bowl, turning once to grease the top.
• Cover and let rise until doubled.
• Punch dough down and shape into two loaves.
• Place into well buttered or parchment lined 9X5 inch loaf pans.
• Cover and let rise until doubled.
• Preheat the oven to 375F and place the loaves in the oven.
• Bake for 30-35 minutes or until golden brown.
• Cover loosely with foil if top browns too quickly.
• Remove pans from the oven and let cool on wire racks.
• Yield: 2 loaves.
 
 

4 comments:

  1. Those two loaves look beautiful with their shiny crusts. I like that in the picture of the slice you can see a swirl from the way the loaf was formed before it was put in the pan.

    Milk and honey ... classic flavour combination.

    ReplyDelete
  2. Thank you Maria, you are most kind

    ReplyDelete
  3. Good grief! How much have I missed of your wonderful recipes! I think I might need to start calling you bread lady. :) What a loaf of bread! Living a mile high, when my bread rises like that, it's full of holes. Yours is beautiful. You can even see the spiral pattern in the slice. How cool is that! I've have to try this recipe! Thanks for sharing!

    ReplyDelete
  4. Sometimes one wants different breads for different reasons. I came to the conclusion I cannot live entirely on full grain bread so from time to time I have to supplement my daily bread. Thank you for the comment Peach Lady.

    ReplyDelete

Translate

me

My photo
I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

Archived Recipes

All my previous posts are listed and organized into a cookbook. Click on the cookbook with the wooden spoon image on the upper left corner to access over 900 recipes. You may click on the archive below, but it can take a long time to load.