3 Large Loaves Of Honey White Bread*

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Almost always, we’re eating bread made with whole wheat flour, b-u-t……. every………. now… and… then,…  this is just simply… M-m-m-m!
                                                   Photo by me, Doris

 

Hot bread with honey from son Rick’s bees…YUMMM-O!
                                                                                                     Photo by Doris
Below:  I made these three loaves of this while at Paula’s back on Thursday, August 11th…
               Photo by Doris

INGREDIENTS and DIRECTIONS:

1/2 cup warm water (not TOO warm, or it will ‘kill’ the yeast)
2 tablespoons dry yeast
1 teaspoon sugar

Soften the yeast in the lukewarm water to which 1 tsp. sugar is added.  Set aside until it’s bubbling up.

2 cups HOT water
1 and 1/2 cups milk
1 tablespoon salt
1/4 cup (1/2 stick) butter, melted (or very soft)
1/2 cup honey

4 cups all-purpose flour

6 (approximately) more cups all-purpose flour

Combine the water, milk, salt, butter and honey in a large mixing bowl.  Add JUST the first 4 cups of the flour to the water/milk/honey mixture and beat together for 2-3 minutes.  (Make sure this mixture isn’t ‘too hot’ before you move to the next step.)

Add the yeast mixture to the ‘rested’ beaten mixture, and mix well.   Now, let this combination rest for 10-12 minutes so the ‘sticky’ (gluten) can form.

Of the next 6 cups of flour, add them one at a time– first stirring to incorporate, and then adding as needed when  it gets to the kneading stage.  Knead on a lightly floured surface.

Knead for 8-10 minutes until it is smooth and satiny.

Put kneaded dough ball into greased bowl, turn so that top is also greased.   Cover lightly with Saran Wrap, and let rise until double in size.  PUNCH down; let rise again.  Divide dough into three balls and let them rest for 10 minutes before shaping each into a loaf (3 large loaves).  Place in well-greased pans.  Let rise until double.**  Bake at 400-degrees for 10 minutes (to ‘set’ the loaf), and then at 350-degrees for about 25-30 minutes, OR until an inserted instant read thermometer shows between 190 and 200- degrees.  (Experienced bakers give a few of the ‘knock, knock, who’s home’ on the loaf of bread and if it has a sort of hollow sound, they say it is done!)

If you want to get ‘technical’ in regards to the correct internal temperature of baking bread, you can find that kind information about varying kinds of breads right here:  http://www.thefreshloaf.com/node/9

 Remove from pans, and butter the tops.     ENJOY!!!

*I started making this bread after first seeing a recipe by Mrs. Susan Martin, Romulus, NY, in a book I really appreciate having.  It is a 1992 edition (I think) and entitled The Basics And More Cookbook by Virginia Hoover and Elsie Hoover.  Immediately, as I often do, I made some changes to fit how I prefer to make/bake bread– using some milk, adding a bit of sugar to the yeast/water combination, using butter instead of shortening, and baking at a higher temperature for the first 10 minutes. 

**I admit to always being in the ‘learning stage’, so…………Next time I make this, I’m going to try what was suggested on someones(?) bread making website. It was said that we can avoid having loaves sometimes ‘pull apart’ just above pan level while baking IF, just before putting it in the panggangan to bake, we’ll take a very sharp knife and make a couple of shallow slashes on the top so it can expand there.  I just always figured the act of ‘slashing’ might make the dough ‘fall’.  (????)    I am going to have to get gutsy and try it next time.  Well, … for the first time around, maybe I’ll try it with only ONE loaf! (LOL!)  I just know I am going to have to make this bread again (soon) to see how it works out, and will keep you posted.

Source Recipe: http://milkmaidrecipebox.blogspot.com

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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