Milk and Honey Bread
September 27, 2011
Do you remember that last week I mention that I had made two great breads, one savory and one sweet? I posted about the pesto bread, but I’ve waited to share this sweet one. Did you know that bread is my favorite food? It’s true.
I don’t remember why I came across this recipe, but I’m glad that I did. I do know that I found it sometime during the summer and have been waiting to make it. I don’t know about you, but I don’t like to work with yeast when it’s too humid. Even with the air on, it can react strangely to humidity.
This bread isn’t actually too sweet. It’s perfect for a sandwich. But it’s also perfect toasted with a bit of jam for breakfast. It would also make a great french toast. I also think it would be good with whole wheat flour.
This is another yeast bread, but again don’t be afraid of it. Give it a try. I’ve made two loaves in less than a week.
Milk and Honey Bread
- 2 T Butter
- 1 1/4 C Half and Half or Whole Milk
- 2 T Honey
- 3 C Flour
- 2 1/4 t Dry Yeast (one package)
- 3/4 t Kosher Salt
In a small sauce pan, melt the butter over low heat. Turn off the burner and add the milk, honey and yeast. Set aside for at least 5 minutes.
In a medium-sized bowl, combine 2 C of flour and salt. Add the milk mixture to the flour and combine until smooth. Add the last the cup of flour slowly and mix by hand. Once combined, turn out on a floured surface and knead for 10 minutes.
Place the dough in an oiled bowl, turn to coat all sides. Cover with a damp towel or plastic wrap and let rise until doubled in size; about 1 to 1 1/2 hours. After it has risen, punch down the dough and turn it out onto a work surface and form into a loaf. Place the dough into a greased bread pan. Allow the dough to rise until doubled in size, about 40 minutes.
Just before baking, split the top with a knife and drizzle some honey in the slit.
Bake at 400 degrees for 20-25 minutes, or until golden in color.
Here’s the inspiration.
