Honey Bunch Bread
Serves: 4
Brad Rosenbaum
1 January 1970
Based on User reviews:
37
Spice
58
Sweetness
43
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2.75 cups
Water (warm 110 degrees f/45 degrees c)1 cup
Honey2 tbsps
Active Dry Yeast1 cup
Vegetable Oil1 tbsp
SaltDirections:
1
Stir warm water and honey together in a bowl until honey dissolves
2
Sprinkle yeast over water mixture and let stand until the yeast softens and begins to form a creamy foam, about 5 minutes
3
Stir oil and salt into yeast mixture
4
Mix 3 cups of flour into yeast mixture until no dry spots remain
5
Stir in remaining flour, 1/2 cup at a time, mixing well after each addition, until dough is no longer sticky and pulls together
6
Continue kneading for 5 minutes in a stand mixer or 10 minutes by hand
7
Place dough in a large, lightly-oiled bowl and turn to coat
8
Cover bowl with a towel and let rise in a warm place until doubled in volume, about 1 hour
9
Punch down dough and let rise again until doubled in volume, about 45 minutes
10
Grease three 9x5-inch loaf pans
11
Punch down dough and turn onto a lightly floured surface
12
Form dough into 3 loaves and place into prepared pans
13
Cover loaves with a damp cloth and let rise until dough is about 1 inch above the sides of the loaf pans, about 45 minutes
14
Preheat oven to 350 degrees F (175 degrees C)
15
Bake in preheated oven until tops are golden brown and the bottoms of loaves sound hollow when tapped, about 40 minutes
16
Remove loaves from pans and transfer to a cooling rack