I did try your recipe with honey, it was delicious! Brenda, you incorrectly assume that Bert assumed wrong.I start with one if it’s the first time I am trying a recipe. The rising time might be a bit less. Instead of washing and submerging in water, I get a clean dishrag and run it under very hot water.
I use my KitchenAid for the first part and knead by hand a few minutes.
And you don’t have to buy 1000 at a time!! I love fresh baked bread especially when it has that nice crust and good air pockets inside.
I use a convection oven. The more you knead the dough the stretchier it will become resulting in a fluffier and softer end product.
Could it be too much yeast? I’ve never made this in a Kitchen Aid so you’ll need to experiment with speeds.
And by special, I mean, my kids about kill each other trying to get access to the first piece. First time I made this it came out a bit sour and rather springy/rubbery, somewhat like an english muffin, i think? I am preparing. It actually stays really soft as long as it isn’t overfloured. I’m a total newbie. Does one turn out much different than the other?
This made one huge loaf (I think the pan is 14”X4”) and 2 smaller loafs, roughly 8.5”X4”. Made 2 beautiful loaves. I’ve been baking quite a lot during this pandemic. This amazing, tried-and-true recipe has always been in my back pocket. It sounds like you may need to add more flour if it hasn’t pulled away from the sides of the bowl yet. Hate to miss out on a tried-and-true Mel recipe!
Can you give me an idea of the weight of the finished batch, or each loaf? Bake the loaf of bread for another 30 to 40 minutes or until the bread sounds hollow when you “knock” on the top. Thank you so much for sharing!! Have you tried doing this?
I rolled it like she says but I was not careful or precise about it (we’re in the middle of Coronavirus and I wanted a fall back if the stores ran out of bread, but I also wanted mimosas. Another optional but super handy tool, this bench scraper/cutter is the perfect thing to use when dividing bread into loaves (plus, it’s one of the most-used items in my kitchen since it has a million different purposes). Lol.
To make sandwiches with for week day lunches and feel good about our nutrition. I make about 4 loaves a week.
hahhaha I will be trying again today. You can freeze these loaves and they are great once thawed out of the freezer. Unless you’re using a cement mixer, any stand mixer will have trouble trying to handle all that dough. Place loaves into 2 greased 9 x 5-inch bread pans. I wipe out each pan, paying particular attention to the crevices, let them air dry, and call it good.
Other ingredients used are fresh yeast, flour, water, sugar and salt. Hi Ivy, I only ever use the bottom heating element for baking bread (in my oven the top heating element is the broil function and it heats very hot – and isn’t great for baking bread through).
Fantastic bread recipe!
Butter for top of loaves, optional You certainly don’t have to, but I like the loaves to be as similar in weight as possible so they bake evenly. I can’t wait. Proofing the dough twice (once after the dough is mixed, and then again after it is shaped), will give you a much softer and developed texture than simply proofing it once. Not ready for a delivery of goods yet. The dough rises too quickly at high altitudes and doesn’t allow the gluten to develop as much as it should, so pounding it down and doing a second rise in the bowl helps the gluten have enough time to develop. After your homemade bread comes out of the oven let it cool on a wire rack until you can touch it with your bare hands without burning yourself. Can I make it with 1/2 whole wheat flour, or would that mess up the proportions? Thank you.
You need 7 ingredients– practically the same as my homemade cinnamon swirl bread but less sugar. I just made it for the first time and it turned out perfect. Just put my first rise in the oven (proof oven). Sandwiches, plain, spread with Nutella…. Happy bread making!! It rises like the yeast is on steroids (I stop the first proof at 40min because it rises so fast), it never fails to have the perfect fluffy crumb, and tastes amazing. So fun to make this bread as part of our weekly “cooking class” while the kids are out of school for this pandemic. Press each piece of dough into a thick rectangle about 8-inches long; roll it up, pressing on the seams, and pinching the final seam together.
I have plenty of bread recipes for you!].
This is definitely a treat…for my kids AND me! Can I chill/freeze the other half of the dough and bake it later? Thank you, as always for all your recipes!!
Light , fluffy, and tasty. I use my Bosch to do all the kneading! It is simple as can be – standard, everyday ingredients with minimal work.
Thanks for the great recipe! Hi Teresa! Yield: It really makes a difference! So inexpensive, and the long blade design makes for very even, neat slices! I have finally found the great balance in this recipe. My 8 year old and I are novice bread makers.
I am so grateful. Yes, I use half whole wheat flour often when I make this recipe.
Lower hydration (i.e.
Thank you!
All I have on hand is rapid rise and, because of COVID-19, it’s going t be awhile before I get more instant. This recipe is simple, easy, and tastes wonderful.Thank you for posting it.
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