The best and easiest bread I have ever made!

The best and easiest bread I have ever made!

This recipe was so easy and most is completed in the mixer. Recipe to follow.

I was watching Barefoot Contessa from my DVR and she made this bread. It looked so easy, almost the entire process was made in the mixer. I am so game for that! I adapted it to fit my purposes and what I had on hand.

One note that she made that totally made the most difference was that when she mixed the water and the yeast, she stirred it with her fingers until it was all dissolved and activated.  I think this made a change in my bread.  I followed her recipe for the most part so I am just going to put it here. I would add a little more honey because it is a little bland.

Enjoy!

http://www.foodnetwork.com/recipes/ina-garten/honey-white-bread-recipe.html

Honey Bread

  • Servings: 2-4 loaves
  • Difficulty: Moderate
  • Print



1/2 cup warm water (110 degrees)
2 packages dry yeast
2 teaspoons sugar
1 1/2 cups warm whole milk (110 degrees)
1 stick of butter
3 tablespoons honey
2 extra-large egg yolks
5 to 6 cups all-purpose flour
1 tablespoon salt
1 egg white, lightly beaten
Directions
In a mixer bowl add the water and yeast. Stir until it is dissolved. Let it stand until bubbly. 

In a small saucepan, heat up the milk, butter, and honey. Stir until everything is warm and the butter and honey are melted. Let cool.

Turn the mixer on medium speed and add the milk mixture. Add the egg yolks one at a time. Then add 4 cups of flour and the salt. Mix on low speed for about 5 minutes. With the mixer still on low speed, add up to 2 more cups of flour. Raise the speed to medium and slowly add just enough of the remaining flour so the dough doesn’t stick to the bowl.  Knead on medium speed for about 5 minutes, adding flour as necessary. Make sure you lock your mixer. If it starts getting stiff remove.

Turn the dough out onto a floured surface and knead by hand until it is  smooth and elastic about 1 minute. Grease a bowl with melted butter, put the dough in the bowl and turn buttered side up. Cover the bowl and allow it to rise for one hour, until doubled in volume.

Separate the dough into loafs. It will make 2 loaf pans or you can roll it into 3 or 4 smaller loafs on a cookie sheet sprayed with cooking spray. Cover and let rise until double.

Brush the tops with the beaten egg whites. Put pan into a 350 degree oven for 40 minutes or until they sound hollow when tapped and are a wonderful golden brown.

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