Sunday, January 16, 2011

there's nothing like homemade bread!

I found this recipe for white bread in the February 2010 issue of Martha Stewart Living, and I just keep making it over and over! It makes 2 loaves, so usually I put one in the freezer and eat the other one fresh. I love that is has honey instead of sugar...but mostly I just love that it tastes (and smells) so good! The recipe also works great for buns.

Classic White Bread
*from Martha Stewart Living, Feb. 2010

1 Tbsp. plus 1 1/2 tsp. active dry yeast
2 1/4 C. warm water (not too hot or it will kill the yeast)
3 Tbsp. plus 2 tsp. honey
4 Tbsp. unsalted butter, melted
7 C. flour
2 Tbsp. coarse salt

1. Sprinkle yeast over 1/2 C. water. Add 2 teaspoons honey, and whisk until yeast dissolves. Let stand until foamy, about 5 minutes. Add melted butter and remaining 1 3/4 C. water and 3 tablespoons honey. Whisk flour with salt, and add 3 cups to the yeast. Mix until smooth. Add remaining 4 cups flour, one cup at a time, mixing until dough forms a sticky ball.

2. Knead dough on a floured surface until smooth and elastic, but still slightly tacky (about 5 minutes). Shape into ball. Transfer to a large greased bowl. Cover with plastic wrap.

3. Let stand in a warm place until dough doubles in volume, about 1 hour. Butter 2 loaf pans. Punch down down and divide in half.

4. Shape dough into 2 loaves and place in pans. Drape with plastic and let rise again, 45 min-1 hour.

5. Bake at 400 for about 45 minutes, or until tops are golden brown. Transfer to wire racks and let cool slightly before turning out loaves.

Enjoy the smell and taste of fresh, homemade bread! Delicious!

1 comment:

  1. I used this recipe a couple evenings ago. Subbed in a couple cups of whole wheat flour. I used half the dough for cinnamon buns and the other half for a loaf of bread. So YUMMY!