Fall means cooler temperatures which means the perfect time to use the oven. You aren’t making the house too hot you are warming it up and making it smell DELICIOUS! This is a bread recipe I love because it’s pretty easy and it doesn’t take all day to make.
- 3 3/4 C unbleached all-purpose flour (plus some for your work surface)
- 2 t. salt
- 1 C warm milk
- 1/3 C warm water
- 2 T butter (melted)
- 3 T honey
- 1 envelope instant yeast (2 1/2t)
This recipe makes One 9-inch loaf. Cook time is between 40-50 minutes with Prep time taking about an hour and 45 minutes for a Total Time of approx. 2 hours and 20 minutes.
I always start by getting all my ingredients out and measuring cups/spoons that I need. This is also when I preheat the oven if necessary and I use the low temp from the oven to help my bread rise faster instead of waiting all day. At least for this recipe. So get your ingredients and supplies ready and preheat the oven to 200 degrees make sure you have a rack on the lowest level. You can use a standing mixer or knead the ingredients by hand. I will, for the first time use a standing mixer with a bread mixing attachment. Once the oven reaches a constant 200 you can turn it off.
Now we can begin making the bread. I don’t have a fancy Kitchen Aid mixer at this point but I am using a Farberware mixer I just got.
Step 1) Add the Flour and salt into the bowl equip with a dough hook.
Step 2) Mix the milk, water, butter, honey and yeast together in a large measuring cup.
Step 3) Turn on the mixer and slowly add the liquid from the large measuring cup in step 2.
Step 4) Continue mixing until the dough is smooth. Stop the mixer and clear the hook on occasion if needed. If the dough keeps sticking to the sides slowly add a T of flour until it stops sticking.
Step 5) Take the dough out onto a floured surface and knead it into a smooth round ball (approx. 20 sec.)
Step 6) Oil a large bowl and place the dough ball in the bowl and lightly rub the ball around to lightly coat it and cover the bowl with plastic wrap and place in the warmed oven until it doubles in size. It took mine 40 minutes.
Step 7) Remove it from the oven and bowl. we will flatten the dough to about 1″ thick and no longer than 9″ long so it fits in the 9 x 5 greased bread pan.Once you have it flattened out start at the short end and roll it up then pinch it together at the seam. Place rolled dough in the greased pan seam side up. Gently press into the pan so its touching all the sides.
Step 8) Cover with plastic wrap and put it in a warm spot until it almost doubles again. I put mine back in the warm oven and waited 20-30 minutes.
Step 9) Once it has doubled remove it from the oven and sit aside for a moment. Keep one rack on the bottom of the stove but place the other rack in the middle. Heat the oven to 350 degrees. Place an empty pan on the bottom rack.
Step 10) Bring 2 cups of water to a boil in a saucepan once boiling poor into the backing sheet on the bottom rack and place bread in the oven to cook while being steamed. This is how I get my yummy crusts. You could always use a spray bottle every few minutes if you prefer but I am lazy 🙂
Step 11) Bake at 350 for 40 – 50 minutes. I took mine out at 43 minutes and it was perfect. You can use an instant thermometer if you have one. Simple inset it at an angle from the short end just above the rim of the pan into the center of the loaf. It should be 195 degrees.
Step 12) remove from the oven and turn out onto a wire rack. Then comes the hardest part….waiting. Let the loaf cool to room temperature. Slice it up and enjoy!!
I always love homemade bread with butter and peanut butter but my mother-in-law just reminded me about my homemade apple butter. I am thinking YES!