1/4 C warm water
2 1/2 tsp dry active yeast
1 tsp sugar
3 1/2 – 4 C flour
1 Tbsp sugar
1 tsp salt
1 C plus 2 Tbsp warm water
1 egg white and 1 Tbsp water
Combine water, yeast and 1 tsp sugar in a bowl. Allow to stand until bubbly. Add in sugar, salt and water. Gradually add in flour, mix well and knead for 5 minutes. Let rise for 15 – 20 minutes in a warm place.
If you want to make two smaller loaves, divide dough in half. Flour a surface and roll out the dough with a rolling pin. Then roll up the dough jelly roll style and turn ends under and place seam side down onto a greased cookie sheet. Cut 3 diagonal cuts into the loaf about 1/4 inch deep.
Combine water and egg white and mix. Brush onto loaf. Preheat oven to 300 degrees.
Boil a pan of water. Pour water into a shallow oven proof dish and place on the lower rack in oven. TURN OFF OVEN.
Place sheet with bread on the rack above the water. Let rise until double and then take out the pan of water. Turn oven onto 425 degrees and bake 10 minutes. Turn heat down to 375 and bake for 8 more minutes or until golden brown.
1 cup warm water 110-120 degrees
2 tablespoons sugar
2½ teaspoons yeast
2 tablespoons oil
1½ teaspoons salt
3 cups flour
In a mixing bowl add sugar and water. Stir to dissolve sugar and sprinkle with yeast. Let set 5 minutes or until foamy. Add oil, salt and half of the flour. Stir to combine.
Change to dough hook if your using a mixer and add remaining flour. If you are not using a mixer that’s okay just use a wooden spoon.
Pull out and knead into a ball. Place in greased bowl flipping to cover both side. Cover and let rise 1 hour. Punch down and let it rise again… about 30 minutes.
Pull out and flatten out into a rectangle. “Jelly” roll it up and tuck the ends under pinching gently. Place on greased baking sheet *sprinkle sheet with cornmeal. Cover and let rise 30-60 minutes.
Pre heat oven to 375 degrees. (brush with egg was for harder crust) Give it a couple quick swipes with a serrated knife.
Bake for 25 minutes.
If you didn’t do the egg wash then brush with some butter after baking.
1½ cups warm water
1 tablespoon honey
1½ teaspoons salt
1½ tablespoons Active Dry Yeast
3½ – 4½ cups flour 15
Combine water, honey, salt and yeast. Let sit for 5-10 mins until there is a foam on top.
Knead in flour until no longer sticky.
Cover with a towel and let it sit for 15 while preheating the oven at 425*
Cut slits in the top and bake for 15-20 mins.
1-tablespoon active dry yeast
2 tablespoons) Warm water (105F- 115 F)
1-cup whole milk
½ cup honey
6 -8 ounce unsalted butter/ 226 grams
1 large egg
2 cups whole-wheat flour
1¾ – 2 cups bread or all-purpose flour
¾ cup butter
¼ cup honey
Combine butter and honey until combine. Refrigerate or set aside until ready to be used.
Combine 2 tablespoons lukewarm water and yeast in a large bowl or stand mixer let it sit until dissolve for about 5 minutes.
Meanwhile in a microwave safe medium bowl, combine milk, with the butter pieces, and salt, microwave for about a minute. Stir until everything is melted.
Lightly whisk in the egg and vanilla honey to the butter mixture (if the mixture is too hot let it cool to a warm to prevent eggs from curdling).
Dump everything into the yeast mixture.
If using stand mixer mix on medium high speed using a dough hook until all the ingredients are combined, or just mix by hand
Then add 2 cups wheat flour and 1¾ cups all-purpose flour. Continue mixing dough and stop when the dough doesn’t stick to the sides or bottom of the bowl .Add additional flour (if needed) to make soft dough. It is better to have sticky dough than hard dough
Turn dough on lightly floured surface and knead for 8 to 10 minutes or more if you want airy bread. Or you may continue kneading with a dough hook for about 8 minutes.
Place bread dough in a greased large bowl. Covers loosely with a clean clothe and let rise in a warm, draft-free place for about 45- to 1 hour or until doubled. Punch the dough down.
At this point the dough maybe shaped into a grease loaf pan, and place seam side down in the pan or divide dough into 12 equal pieces. Shape into balls. Place in greased 12 -inch round pans
Brush with honey butter mixture and bake.
Pre-heat the oven to 350 F. Bake until the crust is deep golden brown and the bottom of the loaf sounds hollow when tapped, 20 to 25 minutes.
Remove from the baking pan and let it cool.