About Milk and Honey Bread
Even with the pandemic raging on, we still feel like we are living in the land of milk and honey. This Thanksgiving, I am grateful to have all of the boys home for the week and everyone healthy.
Normally we go to my niece’s house for Thanksgiving, but with the warnings against gatherings, we had our own little celebration instead. So I made what they asked for. Turkey (of course), mashed potatoes, green bean casserole, stuffing, pecan pie. And they wanted bread in this very starchy meal also. So I made milk and honey bread.
And the bread was a big hit. At first, they were talking about how the leftover bread would make great French Toast. But by the end of the meal, all that was left was one slice from the end. And when I woke up this morning, even that was gone.
This is a very soft, light bread. It is slightly sweet. I made the dough in my ABM, but then transferred it to a pan and baked it in the oven. I prefer the control I get over the baking process in the oven.
So here is the recipe I used. I have include ABM and hand made instructions.
Milk and Honey Bread
- 1/2 cup water
- 1/2 cup milk
- 2 tbsp vegetable oil or canola oil
- 2 tbsp honey
- 2 1/3 cup bread flour approximately
- 1 tbsp gluten
- 1 tsp salt
- 2 tsp SAF yeast
To make dough in ABM
- Add ingredients to pan according to manufacturer’s instructions, except start with only 2 cups flour.
- Select the dough cycle and start.
- While the dough is kneading, open the lid and check on it. If it seems sticky, add additional flour, 1 tbsp at a time, until it forms a ball which pulls away from the edges of the pan.
- When cycle is complete, transfer it to a bread pan which has been coated with non-stick cooking spray.Continue with the rising and baking instructions below.
To make dough by hand
- Combine water and milk and warm to 110 degrees.
- Add oil and honey to milk mixture.
- In a large bowl. combine 2 cups flour and the remaining ingredients.
- Add the milk mixture to the flour mixture and stir by hand or in your mixer.
- Transfer the dough to a well floured board. Knead until smooth and elastic, adding more flour as necessary.
- When finished kneading, transfer it to a bread pan which has been coated with non-stick cooking spray.Continue with the rising and baking instructions below.
Rising and baking
- Cover and let rise for 30 minutes.
- Meanwhile, heat the oven to 350 degrees.
- Bake the bread for 30 minutes. It should be golden brown and sound hollow when tapped.
- Remove the bread from the oven and let cool for 5 to 10 minutes.
- Remove from pan and slice with a serrated knife.
If you prefer to bake the bread in your ABM, use the Basic or White Bread cycle. This recipe is for a 1 1/2 lb loaf.