
Prep Time: 20 minutes
Rest Time: 4-6 hours
Cook Time: 35 minutes
Preheat Oven: 350°F
Makes 3 Loaves
2 | tsp | Active Dry Yeast | 10 | ml |
¼ | c. | Hot Water | 60 | ml |
2¼ | c. | Hot Water | 560 | ml |
7 | c. | Flour | 1.750 | l |
¼ | c. | Honey | 250 | ml |
2 | Eggs | |||
¼ | c. | Butter or Oil | 60 | ml |
2 | tsp | Salt | 10 | ml |
OPTIONAL – Replace 2 cups White Flour with Whole Wheat Flour.
Combine Yeast and ¼ c. warm water.
Let stand in a warm place for 10 minutes.
Blend Yeast mixture, Oil, Eggs, Salt, Honey, 2 cups of Flour, and remaining water.
Add remain Flour one cup at a time mixing well.
On well floured surface kneed dough until it is soft and elastic adding flour if sticky. Place dough in a greased bowl, cover with a damp, clean towel, and leave to rise in a very warm place (75-80°F) for 2 hours.
Kneed dough.
Leave to rise for 1 hour.
Divide dough into three equal parts.
Roll out one piece at a time until dough is approximately 1 inch thick x 5 inches wide. Roll up tightly (like a jelly roll) to form loaves.
Place in greased (not oil) loaf pans.
Place in very warm place to rise for 1-2 hours (until dough has risen 1-2 inches above the rim of the loaf pan).
Bake at 375°F for 25 minutes.
Remove from Pans immediately – cool and store.
Note: Sugar can be substituted for Honey
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