Milk and Honey Bread
Soft, sweet, deliciously moist!
Ingredients
- 2 cups Warm milk Made up milk powder is fine too
- 1 teaspoon Dry active yeast
- 2 tbsp Honey
- 3 cups White, unbleached, plain flour
- 2.5 tsp salt
- 4 - 4.5 cups White, unbleached, plain flour (additional)
- 1.5 cups Warm water
Instructions
- Whisk warm milk and honey together in a large bowl. Sprinkle the yeast over the top and allow to sit for 5 minutes.
- Whisk in 3 cups of white plain flour, 1 at a time. Cover this mixture with a clean kitchen towel and allow to sit for 30 minutes.
- Whisk the salt into the yeast and flour mixture.
- Whisk in the warm water, making a thin batter like mixture.
- With a wooden spoon, stir in the remaining flour, 1 cup at a time. If your mixture is too wet, you can add more flour. If it is too dry, don't add the full amount of flour recommended (which is why we add 1 cup at a time). Aim for a dough that is very moist, quite sticky, but not too difficult to handle.
- Use my dough turning method as outlined in the post.
- Sprinkle dough lightly with flour, cover with clean kitchen towel and leave to rise until doubled in size, usually 1 - 2 hours, depending on your room temperature.
- Shape the dough into 2 loaves and place them in loaf tins, either oiled or lined with baking paper. Cover again with towel.
- Preheat oven to 225 degrees celsius or 437 farenheit.
- Allow dough to rise 20 - 30 minutes or until the dough looks nice and risen in the tins. Slash the tops and place in the oven.
- Bake for 35 - 40 minutes or until golden brown on top.
- Cool loaves on a baking rack.