The smell of freshly baked bread is one to die for. Be it early morning or at tea time, no one can say no to a slice of warm bread once it’s out of the oven. Dab on your favourite spread or eat it plain or dunk it in some hot coffee, there are a hundred and one ways of enjoying your loaf of fresh bread after you’re spent hours struggling to get a smooth silky dough.

Sundays are best for trying out bread recipes. The mild winter chill is not ideal for yeast proving so I left my dough in the warmth of my preheated oven. It’s the surest way to get your dough to double in volume within an hour on not-so-sunny sundays.

The beautiful loaf featured on King Arthur’s Baking Banter Blog was my inspiration for this baking experiment. While pouring the ingredients in the bowl of my stand mixer I decided on making a sweeter version by cutting down on salt and adding an extra tbs of Monoprix  Gourmet – Miel de montagne

HONEY FLAVOURED WHITE BREAD

 

Ingredients:

1 cup + 2 tbs lukewarm water

2 heaped tbs honey

1 sachet [10g] instant yeast

1/2 tsp salt

2 tbs unsalted butter, softened

4 cups all purpose flour

1/2 cup non fat dried milk powder

Method:

  • Mix all above ingredients in the bowl of your stand mixer with paddle attachment until dough comes together.
  • Let it knead for 7-10 mins at medium speed until smooth.
  • Place dough in a lightly oiled bowl. Cover and leave to prove in a warm spot for 1 hour or until doubled in volume.

  • Turn out on a floured surface after proving. Gently press down to deflate before shaping dough into rolls or loaves.
  • Divide into 2 portions to fit loaf pans measuring 3×7 inches.
  • Roll out each portion into a 6 inch long rectangle.

  • Now roll them up to form 7 inch logs. Cover with clingfilm.
  • Leave for 2nd proving until loaves rise above rim of pans.
  • Towards end of rising time, preheat oven to 350 oF.
  • Bake for 20 minutes until crust turns golden brown.

  • Cover with foil before baking for another 15 minutes.
  • Turn out on rack and rub each loaf with 1-2 tbs butter for a soft buttery crust. Makes two gorgeous 3×7 inch loaves that may get torn into chunks before you have time to reach for the bread knife!
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