Wednesday, January 4, 2012
Honey White Bread
This easy bread is the perfect starter bread for all of you that are interested in bread-baking but are a little nervous of where to begin. It comes together pretty quickly and has just the right amount of hands on baking that makes you feel proud of yourself for serving your family home-baked bread. And let me tell you about this flavor. Delicately sweet, with the hint of honey throughout with a slightly sticky honey-laden crust, giving even the biggest crust-hater something to love. It is my favorite part! It has a light crumb and is very easy to slice making it a perfect sandwich bread. I love the way the sweetness of the honey pairs with a ham or turkey sandwich- yum! But my favorite way to eat it- lightly toasted and slathered with real, honest to goodness butter. Perfection.
Honey White Bread
recipe from The Everything Bread Cookbook
yields 1 loaf
1 1/4 cups warm milk
3 tablespoons unsalted butter, room temperature
5 tablespoons honey
1 3/4 teaspoons active dry yeast (1 package)
3 cups all purpose flour
3/4 teaspoon kosher salt
1 teaspoon warm water
In a large bowl, combine milk, butter, 1 tablespoon honey, and yeast. Stir to combine and let stand until foamy, about 10 minutes.
Add another 3 tablespoons honey and 1 cup of flour. Stir to combine. Add salt and enough remaining flour to create a firm dough. Turn out onto a floured surface and knead 8-10 minutes. You want the dough to be smooth and bounce back when pressed. Lightly oil bowl with 1 tablespoon canola oil and return dough to oiled bowl. Dust with flour, and cover loosely with plastic wrap or a damp kitchen towl (not terry cloth). Rise at room temperature until doubled in volume, about 1 hour.
Coat a 9"x5" loaf pan with butter (don't forget the rim!) and line the bottom and short sides with a strip of parchment paper. The honey you will brush on the bread before baking may cause the bread to stick to the pan. This parchment will make it easy to remove.
Turn the dough onto a floured surface and shape into an oblong loaf. Fold each end under the loaf, creating a rectangle and place into prepared pan. Set aside to proof for 30 minutes. Preheat oven to 350 degrees F.
Combine the remaining tablespoon of honey with a teaspoon of warm water, and brush gently over the surface of the risen dough. Bake until golden brown and hollow sounding when tapped, about 30-40 minutes. Cool 10 minutes in pan, then turn out onto a cooling rack to finish cooling completely.