Prep 30 mins
Cook 40 mins
This bread is amazing! So crunchy on the outside and nice and warm and soft on the inside. Divine! It comes from "Old Favorite Honey Recipes" by the American Honey Institute in 1941
- 473.18 ml milk or 236.59 ml milk and 1 cup water
- 14.79 ml salt
- 29.58 ml shortening
- 29.58 ml honey
- 1 compressed yeast cake
- 1419.54 ml flour (or more)
- Scald milk and cool to lukewarm.
- Add salt and shortening.
- Mix honey and yeast in mixing bowl; let stand until yeast is dissolved.
- Add milk and one half the flour.
- Beat thoroughly.
- Gradually add enough flour to make a soft dough.
- Turn out on floured board and knead until it becomes smooth and elastic.
- This requires about 10 minutes.
- Place in slightly greased bowl and let rise until double in bulk.
- Punch down lightly and let rise again.
- Form into loaves.
- Place in greased pans.
- Allow to rise until double in bulk.
- If baked in individual loaves (one pound), bake 40 minutes at 375°.
Thank you for this recipe. I had a nice day making it today. The only thing I did different was to use a regular packet of yeast. I think next time, I will dissolve the yeast and honey in some of the milk (warmed a little.) Also maybe use a little less salt. I was looking for a simple, good tasting, nutritious bread recipe and this was it. Julie. Oh, on second thought ---it could be the salted butter I put on top of the slice of bread I ate -- maybe it's the butter that's too salty!
I loved this bread, it was so soft inside and crunchy on the outside. I threw 1/2 cup water on the elements in the oven ten minutes into the baking to get the outer crust to crisp up and it worked great. I also added some caraway seeds to the mix and it really bumped up the taste. Plus I used a regular packet of yeast to this bread, not a compressed cake. I used agave syrup instead of honey. I didn't need the 6 cups of flour either. I used spelt and wheat bread flour. This is an all round easy and delicious bread recipe.