| Level: | Intermediate |
| Total: | 3 hr 15 min |
| Prep: | 25 min |
| Inactive: | 2 hr 5 min |
| Cook: | 45 min |
| Yield: | 2 loaves |
| Level: | Intermediate |
| Total: | 3 hr 15 min |
| Prep: | 25 min |
| Inactive: | 2 hr 5 min |
| Cook: | 45 min |
| Yield: | 2 loaves |
Ingredients
- 1/2 cup warm water (110 degrees)
- 2 packages dry yeast
- 1 teaspoon sugar
- 1 1/2 cups warm whole milk (110 degrees)
- 6 tablespoons (3/4 stick) unsalted butter, melted and cooled
- 1 1/2 tablespoons honey
- 2 extra-large egg yolks
- 5 to 6 cups all-purpose flour
- 1 tablespoon kosher salt
- 1 egg white, lightly beaten
Instructions
- Place the water in the bowl of an electric mixer fitted with a dough hook attachment. If the bowl is cold, be sure the water temperature doesn’t drop below 110 degrees F. Add the yeast and sugar; stir and allow them to dissolve for 5 minutes.
- Add the milk, butter, and honey. Mix on medium speed until blended. Add the egg yolks, 3 cups of the flour, and the salt. Mix on low speed for about 5 minutes. With the mixer still on low speed, add 2 more cups of flour. Raise the speed to medium and slowly add just enough of the remaining flour so the dough doesn’t stick to the bowl. Add the flour slowly; you can always add more but you can’t take it out. Knead on medium speed for about 8 minutes, adding flour as necessary.
- Dump the dough out onto a floured surface and knead by hand for a minute, until the dough is smooth and elastic. Grease a bowl with butter, put the dough in the bowl, then turn it over so the top is lightly buttered. Cover the bowl with a damp towel and allow it to rise for one hour, until doubled in volume.
- Grease two 9 x 5-inch loaf pans with butter. Divide the dough in half, roll each half into a loaf shape and place each in a prepared pan. Cover again with the damp towel, and allow to rise again for an hour, until doubled in volume.
- Meanwhile, preheat the oven to 350 degrees F. When the dough is ready, brush the tops with the egg white and bake the breads for 40 to 45 minutes, until they sound hollow when tapped. Turn them out of the pans and cool completely on a wire rack before slicing.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 273 |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 9 g |
| Cholesterol | 47 mg |
| Sodium | 238 mg |
| Serving Size | 1 of 14 servings |
| Calories | 273 |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 9 g |
| Cholesterol | 47 mg |
| Sodium | 238 mg |
Reviews
haven’t made yet was wondering if one of the loaves can be frozen and how ?
What is the best material to wrap it in and how long will it last in the freezer?
What is the best material to wrap it in and how long will it last in the freezer?
Mine rose nicely but I was very disappointed in taste. Very flat. May be ok toasted but would not make it again.
This is the most tasteless bread I have ever made and I have made a lot of it. I am sorry I made 2 loaves.
So easy to follow makes a wonderful loaf of Bread. Just delicious and great for Sandwiches
Can you make this recipe using bread flour instead of all purpose? I have a whole bag of bread flour I purchased for another recipe that only used 1/2 cup, so I’d like to use it up. Thanks.
I love this bread. It’s very forgiving. Make sure to mix well and do not knead after the first rise
This was my first time making bread and it turned out perfectly! Definitely will make again!
After reading many of the reviews and comments, I decided I would just follow the recipe as written. It came out perfectly! Had plenty of flavor. I wouldn’t change a thing and will definitely be making this again. Makes wonderful sandwich bread!
Very easy to do. Very yummy.
This was a great, easy to follow recipe. I had to my ingredients ready to go and just followed step by step.
The family loved it A keeper !
The family loved it A keeper !