Honey bread
Votes: 3
Time: 3 hours 15 minutes
Complexity: average
Quantity: 2 loaves
Complexity: average
Quantity: 2 loaves
A wonderful white bread with a light honey flavor and aroma that's incredibly easy to bake at home. All the dough is mixed with a mixer. If you're new to bread baking, use a thermometer to accurately measure the water temperature and avoid killing the yeast. Besides yeast, flour, and honey, the dough also contains egg yolks, milk, and a little sugar. Butter is needed to grease the bowl and pans. The bread is moderately dense with a delicious crust. Slice it, spread it with butter while it's still lukewarm, and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cup warm water (43°C)
- 2 packets (14 g / 4.5 tsp) dry yeast
- 1 teaspoon of sugar
- 1.5 cups warm whole milk (43°C)
- 80 g butter, melted and cooled
- 1.5 tbsp. honey
- 2 large egg yolks
- 5-6 cups of flour
- 1 tbsp coarse salt
- White of 1 egg, lightly beaten
We recommend
Cooking the dish according to the recipe:
- Pour water into the bowl of an electric mixer fitted with a dough hook. If the bowl is cold, keep an eye on the water to ensure it stays warm. Add the yeast and sugar; stir and let dissolve for 5 minutes.
- Add the milk and honey. Mix on medium speed until smooth. Add the egg yolks, 3 cups of flour, and salt. Knead the dough on low speed for about 5 minutes. Without stopping the mixer, add another 2 cups of flour. Increase the mixer speed to medium and gradually add enough of the remaining flour to prevent the dough from sticking to the bowl. Add the flour gradually; you can always add more, but you can't subtract any more. Knead on medium speed for about 8 minutes, adding more flour as needed.
- Turn the dough out onto a floured surface and knead by hand for about a minute, until smooth and elastic. Grease a bowl, place the dough in it, and turn it over to coat the entire surface. Cover the bowl with a damp towel and let rise for 1 hour, until the dough has doubled in size.
- Grease two 22x12 cm loaf pans with butter. Divide the dough in half, shape each half into a loaf shape, and place them in the prepared pans. Cover again with a damp towel and let rise for another hour, until the dough has doubled in size.
- Meanwhile, preheat the oven to 175°C. When the dough is ready, brush the top with egg white and bake the bread for 40-45 minutes. The bread should sound hollow when tapped on the crust. Remove from the pans and cool completely on a wire rack before slicing.
Categories:
recipe / Mixer / Bakery / Homemade bread / Ina Garten
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