Monday, February 22, 2010

Yummy, fresh bread!

This bread was so easy and went wonderful with our 65,000 bean (ok maybe it was more like 18 bean-but that's a lot of beans!)  soup.  (Thanks Nana V) The recipe also makes two loaves which works out great b/c we ate one whole loaf with dinner.

Ina Garten's Honey White
1/2 cup warm water (110 degrees)

2 packages dry yeast

1 teaspoon sugar

1-1/2 cups warm whole milk  (I usted skim and it was fine)

6 tablespoons melted butter, cooled

1-1/2 tablespoons honey

2 large egg yolks

5 to 6 cups all purpose flour

1 tablespoon kosher salt

1 egg white, lightly beaten

Dissolve the yeast in the warm water with the sugar and let sit for 5 min. Add the warm milk, butter, honey and eggs and mix. Add the flour a bit at a time but don't add too much, just until the dough stops sticking to the sides of the mixing bowl. I used my Kitchen Aid mixer and let it knead for about 8 min or so.   Add to a buttered large bowl and let rise 1 hour.  Take out and split and shape into loaf size and divide in two, putting each one into their own loaf pan. (greased).  Let the loaves rise for another hour. Brush with the egg white and bake at 350 degrees for 40 to 45 minutes.


    That bread looks great! I'll be over in ten minutes!

  2. Here's a bread question for you: Do you find it's difficult for bread to rise completely in colder, drier weather?

  3. I am not the bread maker in the family most of the time. My husband is really good at it and his little trick is to put the oven on 100 and let the bread rise in there. Or if your oven does not work at 100 degrees, turn the oven on to 450 and then turn it off & leave the door open. Let dough rise on top of the oven with moist towel.