A sweet, rich dinner bread my mother introduced to me many Thanksgivings ago.
Heat milk in a saucepan over medium-low heat; add butter and water. Stir mixture until butter melts, about 5 minutes. Remove milk mixture from heat and cool to lukewarm, 5 to 10 minutes. Pour milk mixture into a bowl of a stand mixer.
Stir flour, honey, eggs, yeast, salt, vanilla extract, and almond extract into milk mixture; beat using the paddle attachment of the mixer until well blended, about 3 minutes. Cover bowl with a damp towel and place in a warm spot of the kitchen until doubled in size, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Punch down dough and transfer to a 9- or 10-inch tube pan.
Bake in the preheated oven until lightly browned, about 50 minutes.
Per Serving: 221 calories; protein 5.3g; carbohydrates 32.8g; fat 7.8g; cholesterol 54.8mg; sodium 376mg.
The quality of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as clear bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge 24 hours . 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 start it night before , then clear it off the next day.