Posted by: Anja | January 18, 2011

Honey White Bread

Due to exams and vacation, I haven’t been able to blog at all during the last couple of weeks, but as everything is returning to a normal state right now, I’m picking it up again with one of my most-used recipes. I’ve already blogged about making walnut bread, this time, I’ll explain how to make my most favorite white bread: White Honey Bread.

The process is actually pretty similar to making walnut bread, you mix together all the ingredients and let the yeast do its job. Though it takes some time, it’s perfect if your working for a couple of hours at home and want to bake fresh bread in the meantime. I think the actual amount of time you put into making the bread probably accumulates to about 20 minutes maximum, it’s just the waiting that is time-consuming. The whole process probably takes about three hours. But seriously, if you want to have self-made fresh white bread in the morning, try this one. It helps me usually through four breakfasts and it is way better than anything that you can buy in an American supermarket! ;)

Honey White Bread
idea adapted from Cookie Baker Lynn

3 tablespoons of butter
60ml water
180ml milk
360g all-purpose flour
2 1/4 teaspoons of active dry yeast
1/2 teaspoon of salt
1 teaspoon of sugar
1 tablespoon of honey
1 egg
canola oil

First step: In a small pot, melt the butter over low heat. When melted, add the water and milk. Take care that the mixture does not heat up more than body warmth. If it gets too warm, just take the bowl off the stove and let it cool down.

Second step: In a large bowl, combine the flour, yeast, salt and sugar and stir to combine. Separate the egg and refrigerate the egg white. Add the egg yolk, honey and butter mixture to the flour in the bowl. Stir to combine roughly, then use your hands to kneed the dough until all the ingredients have been incorporated and it is smooth and barely sticky. Use plastic wrap to close the opening of the bowl and let the dough stand for about one hour.

Third step: The dough should have about doubled in size at this point. Prepare a small loaf form, I’m using a 19*10cm form, by oiling it slightly. Transfer the dough into the form so that it looks like a really small loaf. The dough will probably not fill out the form! Wrap the form up in plastic wrap and let the dough rest for another hour.

Fourth step: Preheat your oven to 160°C. Brush the loaf with egg white, you’ll probably not need all of it. Put the loaf into the oven for about 40 minutes. It should be slightly brown on top when you take it out. Let it cool down for 10 minutes, then get it off the form. Let it cool down further.

The bread tastes awesome slightly warm! Wrap it up in plastic or use a bread box to keep it from getting dry! :)



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