4 ½ teaspoons active dry yeast (2 packets)
2-1/2 cups warm milk (110° to 115°)
1/2 cup honey
6 tablespoons butter, melted + 2 tablespoons reserved for greasing bowl and butter top
1 tablespoon kosher salt
7 cups all-purpose flour
In
the bowl of a stand mixer, add yeast, warm milk and honey. Swirl with
your fingers or a spoon to dissolve the yeast. Allow to sit until the
yeast starts to bubble and becomes aromatic, about 5 minutes.
Add butter and 4 cups of flour, mix on low
using dough hook, until smooth. Add enough remaining flour to form a
soft dough (mine takes the whole 3 additional cups) add salt. Allow to
knead for about 5 minutes. You should have a ball of tacky (not sticky)
dough at this point
Turn
onto a floured board; knead about 10 turns. Place in a greased bowl,
turning once to grease top. Cover with a damp cloth and let rise in a
warm place until doubled, about 1 hour.
Punch
dough down and shape into two loaves. Place in greased 9-in. x 5-in.
loaf pans. Cover and let rise until doubled, about 45-60 minutes.
Preheat oven to 350° for glass and dark pans (375° for light metal
pans). Brush tops with melted butter.
Bake at 350° for 30-35 minutes or until golden brown.
YIELD: 2 Loaves
Recipe printed from http://TheSlowRoastedItalian.com/
Copyright ©2011 The Slow Roasted Italian – All rights reserved.
All recipes, photography and content are copyrighted by The Slow Roasted Italian and e3studios.com. No commercial use is authorized, without written consent from The Slow Roasted Italian and e3Studios.com. All rights reserved. The Slow Roasted Italian © 2011-2012.
All recipes, photography and content are copyrighted by The Slow Roasted Italian and e3studios.com. No commercial use is authorized, without written consent from The Slow Roasted Italian and e3Studios.com. All rights reserved. The Slow Roasted Italian © 2011-2012.
