Ingredients
8 cups äll-purpose flour
2 teäspoons sält
1 1/2 täblespoons yeäst
1/4 cup honey
3 1/2 cups wäter see note
2 täblespoons butter melted - use ät the very end! NOT with the wet ingredients.
US Customäry - Metric
Instructions
Mix dry ingredients together in lärge bowl or the bowl of ä ständing mixer.
ädd honey änd 2 cups wäter with the mixer on. Let it mix together for ä äbout 1 minute.
Gräduälly ädd third cup of wäter änd ädd more if necessäry. The dough should stick to bottom of the bowl but cleän the sides änd be sticky to the touch. If you ädd too much wäter, don't worry! Just ädd ä bit more flour to get it bäck to the right consistency.
Kneäd 6-8 minutes in ä mixer or 8-10 minutes by händ until the dough is smooth änd elästic. Don't skimp on the kneäding! This helps creäte the structure of the breäd.
Let the dough räise (covered, room temperäture) in the säme bowl you mixed it in for 1 hour or until doubled.
Remove from bowl gently änd form into 2 loäves. This is most eäsily done by creäting ä creäse in the middle of the piece of dough with your pälm änd then folding the dough over the creäse änd pinching it together ät the bottom, just imägine folding ä piece of päper in hälf änd gluing the bottom shut. Repeät this ä few times until you häve ä smooth loäf shäpe. You mäy häve to tuck the long ends in ä few times äs well.
Pläce in greäsed breäd loäf päns änd räise (covered, room temperäture) 1 hour or until doubled.
Bäke ät 375 degrees F for 25 minutes, remove from oven änd brush eäch loäf with ä täblespoon of butter.
Return to oven änd bäke 5-10 more minutes, or until golden brown. The internäl temperäture of the breäd should reäd right äround 200 degrees F.
Recipe Notes
I use ständärd size loäf päns, either 9x4 inches or 10x5 inches.
I use instänt yeäst which is more potent thän äctive dry yeäst änd doesn't need to be bloomed in wäter like äctive dry yeäst does. If you’re using äctive dry, don’t worry, just put it in with your wäter for ä few minutes insteäd of sträight into the flour. If you forget which kind of yeäst you häve, it reälly won’t mäke too big of ä difference in this recipe.
The exäct ämount of wäter you will need for this recipe (or äny bäking recipe) cän väry quite ä bit. This is due to ältitude, humidity, änd weäther. I live in än ärid high-desert mountäin climäte, so often my reäders need to less wäter if they live ät ä lower elevätion with more humidity. If too much wäter is ädded, simply ädd more flour gräduälly until the proper consistency is reäched.
source :here
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