Side Pannel
Shirley's French Honey Bread
Shirley's French Honey Bread
- Recipe Submitted by Rosemary on 11/28/2014
Category: Breakfast, Breads, French
Ingredients List
- 1 1/4 cup warm water
- 1 1/2 tbs honey
- 1 1/2 tbs olive oil
- 1 tsp salt
- 1 1/2 tsp sugar
- 2 1/2 tsp dry yeast (I used bread machine yeast)
- 3 1/2 cups bread flour
Directions
Bread Machine:
1. If using a bread machine, add the ingredients in the order recommended by the manufacturer. Set on BASIC/WHITE cycle...and that's it if you want to do it entirely in a machine. If you want to shape yourself, then set to DOUGH cycle and remove dough, roll and shape and place in a greased 9 x 5 x 4-inch loaf pan. Cover and let rise until double--about 30 minutes. Bake as for conventional method.
Conventional Method:
2. Add all ingredients to the bowl of a large stand mixer. Using dough hook at speed recommended by manufacturer, mix dough and knead for 5-8 minutes.
3. Put a little oil in a large bowl and add the dough, coating one side with oil. Turn oil side up, cover with greased plastic wrap and set in a warm, dry, draft-free place to rise until double in bulk--about 1 hour.
4. Punch down dough and shape as for a loaf.
5. Place in well greased 9 x 5 x 4-inch loaf pan. Cover with greased plastic wrap and set in a warm, dry, draft-free place to rise until double in bulk--about 30 minutes. Note: Shirley cautions that this is a high-rising bread, so once it's shaped, when it has risen to 1-inch over the top of the pan, that is the time to bake.
6. Preheat oven to 350 degrees F. Bake loaf for 35-45 minutes or until golden brown and tapping the bottom of the loaf makes a hollow sound (190 degrees F on an insta-read thermometer).
7. Remove from pan and cool on a rack.
1. If using a bread machine, add the ingredients in the order recommended by the manufacturer. Set on BASIC/WHITE cycle...and that's it if you want to do it entirely in a machine. If you want to shape yourself, then set to DOUGH cycle and remove dough, roll and shape and place in a greased 9 x 5 x 4-inch loaf pan. Cover and let rise until double--about 30 minutes. Bake as for conventional method.
Conventional Method:
2. Add all ingredients to the bowl of a large stand mixer. Using dough hook at speed recommended by manufacturer, mix dough and knead for 5-8 minutes.
3. Put a little oil in a large bowl and add the dough, coating one side with oil. Turn oil side up, cover with greased plastic wrap and set in a warm, dry, draft-free place to rise until double in bulk--about 1 hour.
4. Punch down dough and shape as for a loaf.
5. Place in well greased 9 x 5 x 4-inch loaf pan. Cover with greased plastic wrap and set in a warm, dry, draft-free place to rise until double in bulk--about 30 minutes. Note: Shirley cautions that this is a high-rising bread, so once it's shaped, when it has risen to 1-inch over the top of the pan, that is the time to bake.
6. Preheat oven to 350 degrees F. Bake loaf for 35-45 minutes or until golden brown and tapping the bottom of the loaf makes a hollow sound (190 degrees F on an insta-read thermometer).
7. Remove from pan and cool on a rack.
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