This is a very good, easy-to-make, milk, butter, and honey enriched bread.
1. Using a 2-1/2 quart mixing bowl, mix the milk, honey and yeast. If using active dry yeast, let it proof for about 10 minutes, until foamy on top.
2. Add the salt and flour, mixing just until the milk is absorbed.
3. Cover the bowl and set in a warm place to rest for about 20 minutes.
4. Transfer the dough to a flat work surface, add the butter and knead for about 10 minutes. The dough will initially be sticky, slick & messy but will come together to form a nice, smooth ball.
5. Form the dough into a ball with a tight, smooth surface. Cover & allow to rest for about 15 minutes.
6. Liberally coat a 9"x5"x3" (2-quart) glass loaf dish or a 9"x4"x4" (1-lb) loaf pan with butter.
6. Using a rolling pin, roll the dough out to a length of about 8-10 inches
7. Turn it over and fold the sides in toward the center.
8. Turn it over and roll out to a length of about 12 inches.
9. Once again, turn it over and roll it up into a loaf shape.
10. Using your index finger and thumb, squeeze the end seam together to keep the roll from coming loose.
11. Transfer the dough to the previously prepared loaf container, cover and allow to rise for 90-120 minutes.
12. Do not allow the dough to over rise! (See https://www.bonappetit.com/story/the-poke-test)
13. About 15 minutes before the dough is ready, preheat the oven to 350°F (167°C).
14. Place the dough on a rack in the center of the oven and bake for 25 minutes. If the top starts to get too brown, lightly cover it with an aluminum foil tent.
15. Remove from the oven and place the loaf onto a cooling rack. The center of the loaf should be at least 195°F (90°C) and the loaf should feel relatively light for its size.
16. Let cool completely before cutting.
17. Bon Appétit!
Feel free to mix up the flour to your own personal taste. A 50/50 of all purpose and whole wheat works well or you might try using bread flour for a toothier crumb. The hydration level can also be varied to give different results. This is a great formula to experiment with!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (18g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 28 | ||
Calories from Fat: 28 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.1g | 4 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 8.1mg | 2 % | |
Sodium 0.6mg | 0 % | |
Potassium 9mg | 0 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.1g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 28
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