Honey Recipe

Best Bread
By: Shana Archibald

□ 2 cups warm water (105-115°F degrees)
□ 1 tablespoon active dry yeast
□ ¼ cup honey
□ 2 teaspoons salt
□ 2 tablespoons oil (canola or vegetable)
□ 4-5½ cups all-purpose or bread flour

Step 1
Prepare the dough: In a large bowl or stand mixer, add the yeast, water and a pinch of honey (¼ teaspoon). Allow to rest for 5-10 minutes until foaming and bubbly. (This is called “proofing.” If it doesn’t foam, the yeast is no good, and you need to start over with fresh yeast)

Step 2
Add remaining honey, salt, oil and 3 cups of flour. Mix to combine.

Step 3
Add another cup of flour and mix to combine.

Step 4
With the mixer running, add more flour, ½ cup at a time, until the dough begins to pull away from the sides of the bowl. The dough should be smooth and elastic, and slightly stick to a clean finger, but not be overly sticky. Add a little more flour, if needed.

Step 5
Knead the Dough: Mix the dough for 4-5 minutes on medium speed (or knead with hands on a lightly floured surface for 5-8 minutes).

Step 6
First Rise: Grease a large bowl with oil or cooking spray and place the dough inside, turning to coat.

Step 7
Cover with a dish towel or plastic wrap and allow to rise in a warm place until doubled in size, about 1½ hours.

Step 8
Spray two 9×5” bread pans with cooking spray on all sides. (I also like to line the bottom of the pans with a small piece of parchment or wax paper, but that is optional)

Step 9
Punch the dough down well to remove any air bubbles.

Step 10
Divide into two equal portions.

Step 11
Shape each ball into long logs and place into greased loaf pans.

Step 12
Second Rise: Spray two pieces of plastic wrap with cooking spray and lay them gently over the pans.

Step 13
Allow dough to rise again for 45 minutes to one hour, or until risen 1 inch above the loaf pans.

Step 14
Gently remove covering.

Step 15
Bake: Preheat oven to 350°F.

Step 16
Bake bread for about 30-33 minutes, or until golden brown on top.

Step 17
Give the top of a loaf a gentle tap; it should sound hollow.

Step 18
Invert the loaves onto a wire cooking rack.

Step 19
Brush the tops with butter and allow to cool for at least 10 minutes before slicing.

Step 20
Once cool, store in an airtight container or bag for 2-3 days at room temperature, or up to 7 days in the refrigerator.