Friday, January 7, 2011

3 cups warm water
2 tbsp. Yeast
1/3 cup honey or 1/3 cup agave
5 cups flour

In a large bread bowl, sprinkle yeast over warm water. Sprinkle 1 tbsp. sugar over yeast.  Add 1/3 cup honey (or agave) and 5 cups of flour. Mix until blended. Cover with a dish towel and let sit until big and bubbly for about 30 minutes.

3 tbsp. dough enhancer (optional)
3 tbsp. butter, melted
1/3 cup honey or agave
1 tbsp. salt
3 ½ cups flour
2 tbsp. butter, melted

Add dough enhancer (optional), 3 tbsps. melted butter, salt, 1/3 cup honey and flour one cup at a time. Add flour until the dough pulls away from the sides of the bowl. If you add too much flour your dough will be too stiff. Knead for 10 minutes. Transfer dough to a buttered bowl. Butter dough with 2 tbsp. melted butter so that
it does not dry out. Cover dough and let rise until triple in bulk in a warm place.

Punch dough down and divide into 3 balls. Form balls into loaves of bread and place in greased 9x5 inch loaf pans. Cover pans with a cloth and let rise in a warm place until 1” above pan. Bake at 350 degrees for 25 to 30 minutes. Do not over bake. Brush the tops of the bread with butter, remove from pans and let cool. Fresh bread right out of the oven is hard to resist.

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