Honey Bunch Bread
This is our family’s favorite bread recipe; it was obtained from one of my fathers' coworkers.
INGRIDIENT
DIRECTION
Step: 1
Stir warm water and honey together in a bowl until honey dissolves. Sprinkle yeast over water mixture and let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
Step: 2
Stir oil and salt into yeast mixture. Mix 3 cups of flour into yeast mixture until no dry spots remain. Stir in remaining flour, 1/2 cup at a time, mixing well after each addition, until dough is no longer sticky and pulls together. Continue kneading for 5 minutes in a stand mixer or 10 minutes by hand.
Step: 3
Place dough in a large, lightly-oiled bowl and turn to coat. Cover bowl with a towel and let rise in a warm place until doubled in volume, about 1 hour.
Step: 4
Punch down dough and let rise again until doubled in volume, about 45 minutes.
Step: 5
Grease three 9x5-inch loaf pans.
Step: 6
Punch down dough and turn onto a lightly floured surface. Form dough into 3 loaves and place into prepared pans. Cover loaves with a damp cloth and let rise until dough is about 1 inch above the sides of the loaf pans, about 45 minutes.
Step: 7
Preheat oven to 350 degrees F (175 degrees C).
Step: 8
Bake in preheated oven until tops are golden brown and the bottoms of loaves sound hollow when tapped, about 40 minutes. Remove loaves from pans and transfer to a cooling rack.
NUTRITION FACT
Per Serving: 110 calories; protein 2.4g; carbohydrates 20g; fat 2.3g; sodium 195.3mg.
The best flavour of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as clear bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then finish it off the next day.
