After trying quite a few bread recipes online and finding none of them quite worked out for me, I've decided to put together my own.
This recipe is currently a work in progress.
By Hand Method:
- Whisk flour, yeast, high heat dry milk, (if using) and salt together in bowl.
- Whisk milk (if using), room-temperature water, melted butter, and honey in a small bowl or measuring cup until honey is dissolved.
- Slowly add milk mixture to flour mixture until cohesive dough starts to form and no dry flour remains, scraping down bowl as needed.
- Knead until dough is smooth and elastic. This dough will be sticky.
- Transfer dough to a non-stick and/or lightly floured counter and knead a little longer to get a nice smooth dough. Once desired texture is achieved, roll dough to form smooth, round ball.
- Place dough in lightly greased large bowl, cover tightly with plastic wrap, and let rise until doubled in size, 1½ to 2 hours.
- Grease 8½ by 4½-inch loaf pan.
- Press down on dough to deflate. Turn out dough onto lightly floured counter (side of dough that was against bowl should now be facing up).
- Press and stretch dough into 8 by 6-inch rectangle, with long side parallel to counter edge.
- Roll dough away from you into firm cylinder, keeping roll taut by tucking it under itself as you go. Pinch seam closed and place loaf seam side down in prepared pan, pressing dough gently into corners.
- Cover loosely with greased plastic and let rise until loaf reaches 1 inch above lip of pan and dough springs back minimally when poked gently with your knuckle, 1 to 1½ hours.
- Adjust oven rack to lower-middle position and heat oven to 350 degrees.
- Mist loaf with water and bake until loaf is deep golden brown and registers 205 degrees, 35 to 40 minutes, rotating pan halfway through baking.
- When done baking, immediately remove loaf from pan lightly turning onto wire rack.
- Lightly brush with butter while hot.
- Let cool completely on wire rack before slicing and serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (692g) | ||
Recipe Makes: Servings | ||
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Calories: 2223 | ||
Calories from Fat: 299 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.2g | 44 % | |
Saturated Fat 16.4g | 82 % | |
Monounsaturated Fat 7.3g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 63.3mg | 19 % | |
Sodium 194.9mg | 7 % | |
Potassium 885.9mg | 23 % | |
Total Carbohydrate 405.3g | 119 % | |
Dietary Fiber 15.9g | 64 % | |
Sugars, other 389.4g | ||
Protein 69.9g | 100 % | |
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: 2223
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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