Milk & Honey Bread (Kopie)
makes 1 loaf
2 cups plain flour (or 1 1/2 cups plain, and 1/2 cup wholewheat)
3/4 tsp. instant yeast
pinch salt
2/3 cups milk
2 Tbs. honey
1 Tbs. butter, plus extra for greasing
1. Whisk together the flour, yeast and salt in a large bowl and set aside. Lightly butter and flour a 1lb loaf tin (not necessary if silicone) and set aside.
2. Put the milk, honey and butter into a small saucepan, and heat gently until the butter has just melted. Allow to cool slightly, then pour into the dry ingredients and mix until the dough comes together.
3. Turn dough out onto a generously floured surface and knead for 8-10 minutes, until smooth and elastic. Form dough into a ball, butter it lightly (I just melt a small piece of butter between my hands and pat the dough all over) and place in a covered bowl. Leave in a warm place to rise for 1-1.5 hours, until doubled in size.
4. When the dough has risen, punch it down and knead it for a minute or so to get all the air out. Form into an oval about the size of your loaf tin and place inside; cover and leave to rise again for 45 minutes.
5. Just before your bread is done its second rising, preheat your oven to 200°C/400°F. Brush a little melted butter over the top of the bread, or melt a bit between your fingers and simply pat it on. Bake bread for 30 minutes, until it is golden brown on top and sounds hollow when tapped on the bottom. Allow to cool before slicing.
http://www.kitchenist.com/cooking/bread/version-2-0-milk-honey-bread/1978#more-1978
2 cups plain flour (or 1 1/2 cups plain, and 1/2 cup wholewheat)
3/4 tsp. instant yeast
pinch salt
2/3 cups milk
2 Tbs. honey
1 Tbs. butter, plus extra for greasing
1. Whisk together the flour, yeast and salt in a large bowl and set aside. Lightly butter and flour a 1lb loaf tin (not necessary if silicone) and set aside.
2. Put the milk, honey and butter into a small saucepan, and heat gently until the butter has just melted. Allow to cool slightly, then pour into the dry ingredients and mix until the dough comes together.
3. Turn dough out onto a generously floured surface and knead for 8-10 minutes, until smooth and elastic. Form dough into a ball, butter it lightly (I just melt a small piece of butter between my hands and pat the dough all over) and place in a covered bowl. Leave in a warm place to rise for 1-1.5 hours, until doubled in size.
4. When the dough has risen, punch it down and knead it for a minute or so to get all the air out. Form into an oval about the size of your loaf tin and place inside; cover and leave to rise again for 45 minutes.
5. Just before your bread is done its second rising, preheat your oven to 200°C/400°F. Brush a little melted butter over the top of the bread, or melt a bit between your fingers and simply pat it on. Bake bread for 30 minutes, until it is golden brown on top and sounds hollow when tapped on the bottom. Allow to cool before slicing.
http://www.kitchenist.com/cooking/bread/version-2-0-milk-honey-bread/1978#more-1978
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