Honey gives the bread a special taste that cannot be obtained with using, for example, sugar. The recipe is simple even for those who just starting to master baking. Such bread is enough versatile, it can be served with different dishes. It is suitable for breakfast, lunch or dinner. Nutrition value per serving: (total 20) Calories 5one , total fat 3 g., Saturated fat g., Proteins 1 g., carbohydrates 6 g., fiber g., cholesterol mg., sodium mg., sugar g. 
Time: 3hour. 10 min. Difficulty: easy Servings: 20 The recipes use volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 tbsp. baking flour (approximately) *
- 1.25 Art. water (35 – 43 ° C)
- 2.25 tsp active dry yeast
- 1 tbsp. milk (room temperature)
- 2 tbsp. l honey
- 2 tsp salt
- 3 tbsp. l (45 gr.) Butter (softened)
Recipes with similar ingredients: yeast dough, bread flour, milk honey
Recipe preparation:
- In a large bowl, mix warm water and yeast. Add milk honey, salt and butter. Shuffle. Pour 4 tbsp. flour. Mix well. Add the rest of the flour in such quantity that get a dough that will reach for a spoon over bowl.Note * Bakery flour contains more gluten, than universal. This means that bread made from it will increase more in volume. You can do baking flour yourself, adding 3.5 g. gluten free every 150 gr. wheat flour used in the recipe.
- Turn the mass onto a surface lightly sprinkled with flour. Knead for 10 minutes, adding more flour as needed, until the dough is elastic and smooth to the touch. Put it in a greased bowl of medium size. Turn the dough so so that its top also becomes slightly greasy. Cover with a clean cloth and let it rise, leaving in a warm place without drafts for 1 hour.
- Squeeze the dough. Turn it on a lightly dusted board and cure for 5 minutes or until air bubbles come out. Divide the dough into 2 equal parts. Shape from each half loaf. Place the dough in 2 oiled bread pan measuring 23 cm. x 13 cm. Cover and place for proofing, leaving in a warm place without drafts for 45 minutes or until increased volume 2 times a second time.
- Bake bread at 170 ° C for 40 minutes or until until the top turns golden brown, and when tapping should hear a hollow sound.
- Remove the bread from the molds and let cool on a wire rack.
Baking Tips
Use bottled water to make bread, not from the tap. Water softeners and chlorinated water sometimes can kill the yeast needed for the dough to rise. After baking, grease the bread with butter to get a soft crust. Lubricate bread with milk before baking, to get a dark, shiny crust. Grease Egg Bread protein before baking to get a shiny crust. Spraying the loaves with water while baking will result in the formation of a crispy crust. Adding honey to the dough helps Baked bread does not stale longer. You can use any milk in this recipe: whole, low fat, low fat content, etc. It can also be replaced with a mixture of water and skimmed milk powder.
