Milk and Honey Loaf You Have To Try

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Milk and Honey Loaf

"I am not sure why that is referred to as Milk and Honey Loaf. There is not any milk in the recipe. I actually have most effective these days started making bread, and this is the recipe a chum started me with. It has been handed from person to character for some time, and is very smooth."

Ingredients :

2 (.25 ounce) applications energetic dry yeast
half cup honey
3 cups heat water (one hundred ten ranges F/45 levels C)
2 teaspoons salt
half of cup butter, melted
1 cup rye flour
3 cups entire wheat flour
5 cups unbleached all-cause flour

Instructions :

Prep : 30M	Cook : 36M	Ready in : 5H

In a big bowl, dissolve yeast in warm water. Allow yeast to take a seat till it starts to form bubbles.
Add honey, butter, and salt to the yeast aggregate. Stir in flours one cup at a time, beginning with the rye. When the dough begins to stiffen, flip it out on to a nicely floured floor. Knead for five mins, including flour as needed. Place right into a greased bowl, and flip as soon as to grease the floor of the dough. Cover with a moist cloth. Allow to rise in a heat region till doubled, approximately 1 to 2 hours.
Punch down dough, and knead again until easy. Split into 3 loaves, and knead for a few extra minutes. Place loaves in three oiled pans. Allow to rise till double, 1 to 2 hours.
Bake at 350 levels F (one hundred seventy five ranges C) for 20 to 30 minutes, or till golden brown. Cool in pans for 10 minutes, after which flip out onto counter or cord rack to completely cool.

Notes :

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