The Honey Companion by Suzy Scherr

Author:Suzy Scherr
Language: eng
Format: epub
Publisher: Countryman Press
Published: 2019-04-05T16:00:00+00:00

EASY HONEY WHOLE WHEAT SANDWICH BREAD

Homemade bread baking has a reputation for being difficult, extremely complicated, and somehow scary. Well, I am here to tell you that it can be none of those things. Sure, making your own sandwich bread takes a little bit of time, but not a lot of effort. And the results are soooo worth it! Name five smells that are better than baking bread. See? You can’t! This recipe is truly easy—great for beginner bread bakers—and requires almost no kneading, especially if you have a stand mixer. (If you don’t, no worries, it’s still super-doable.) But lest you fret that you need to sit around for hours to bake this stuff, worry not—it only takes a few minutes to make the dough, which you could do one night after work, then keep it in the fridge and bake the next night or even a couple days later. And then—oh, baby—you have honey-kissed, warm, and nutty bread, perfect for not-sad-desk-lunch sandwiches, toasted and smeared with Whipped Honey Butter (page 88), or kicked old school with PB&J. The recipe makes two loaves—one for now (how can you resist?) and one for the freezer.

Makes 2 loaves

1 cup lukewarm water

1 ½ cups milk (any kind), heated until just slightly warm

½ cup honey

1 ½ tablespoons instant yeast

1 large egg

¼ cup (½ stick) melted butter, vegetable oil, or olive oil, plus a little more to coat bowl

5 cups bread flour (not all-purpose flour)

3 cups whole wheat flour, plus more as needed

1 tablespoon kosher salt

All-purpose flour for dusting

Oil, butter, or nonstick spray for pan

1. Combine the water, milk, honey, and yeast in in the bowl of a stand mixer, or in a large bowl. Stir to incorporate. Add the egg and butter and whisk until mixed. Add the flours and salt and mix together for 1 minute using either the paddle attachment on a stand mixer set on low speed, or by hand, using a large spoon. The dough will be wet and super-shaggy. Let it rest for 5 minutes.

2. Using your mixer’s dough hook or continuing to wield your trusty mixing spoon, mix the dough for another 2 minutes. The dough will less shaggy and less wet, but still sticky. If it’s really wet, add more whole wheat flour, a spoonful at a time. Continue to mix with the dough hook or by hand for another 3 to 5 minutes, until the dough is smooth and tacky, but not overly sticky.

3. Scrape out the dough onto a lightly floured surface. Clean out the mixing bowl and grease it lightly with a little oil. Form the dough into a ball and turn it in the bowl to coat it with oil. Cover the bowl with plastic wrap and let the dough rise in a warm spot until nearly doubled in bulk, 1 to 1½ hours, or transfer the dough to the fridge and let it slowly rise overnight (or longer). (If refrigerating, remove the dough from the fridge about 3 hours before you plan to bake it.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.