1/3 c. milk
3 Tbsp. honey
2 tsp. salt
2 Tbsp. butter
2 Tbsp. yeast (2 packets)
1 1/2 c. warm water
5-6 c. flour
Directions:
A yeasty, crusty bread, with just a wisp of honey. Great for sandwiches with good cheese, a slice of tomato, a crunch of lettuce.
Yield: 2 loaves
In a small saucepan, heat milk, honey, and butter over medium heat. Heat, stirring occasionally, until butter melts. Set aside to cool to lukewarm. (If you're pressed for time, push the process a little with an ice cube.)
In a medium bowl, dissolve yeast in warm water. (Water should be baby-bathwater-warm, about 105°F.)
In a large bowl, combine yeast mixture, cooled milk mixture and 4 1/2 c. of the flour.
Continue to add flour 1/2 c. at a time until dough is smooth and elastic. (If you add too much flour and it gets dry and crumbly, or won't take it up, then add a little bit of water.)
Spray a large bowl with nonstick spray. Flop the dough into the prepared bowl. Cover and place in a warm place free from drafts (like the oven with just the light on). Let rise until doubled in bulk, about 1 hour.
Punch down. Tear dough into halves. Form it gently into a loaf-like shape and and place in a greased loaf pan. Place back in your warm space free from drafts and let rise 1 hour.
Bake at 400°F for 30 min. Remove from pans immediately and let cool on racks.
Submitted by Gretchen Grant Contributed on: and modified on Monday February 18th, 2008
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