Anyone else out there afraid of baking bread?
Does the thought of baking anything with yeast scare you to death?
I am very intimidated by bread making. It seems that many people are.
I have tried numerous times to bake bread and more times than not they end up looking like this.
But, I’m persistent. I am a Taurus.
I was going through some recipes I had snipped out and came across this one from Ina Garten. She says it “never fails”. Of course she is Ina Garten and she’s never baked bread with me.
So, I gave her the benefit of the doubt and gave it a shot.
She was right. It was easy and delicious. It had a perfect crumb for toast and sandwiches. Oh, and it made my house smell amazing! There is no other smell like bread baking in the oven.
Since I am still hesitant about baking breads, I followed this recipe to a tee. With the exception of the cooking time. Her recipe calls for 40-45 minutes in the oven. I found mine sounded good at 33-35 minutes. I think if I had left it any longer it would have been dry.
I plan on trying a lot more homemade bread recipes after this. I feel empowered!
- Honey White Bread
1/2 cup warm water (110 degrees)
2 packages dry yeast
1 teaspoon sugar
1 1/2 cups warm whole milk (110 degrees)
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
1 1/2 tablespoons honey
2 extra-large egg yolks
5 to 6 cups all-purpose flour
1 tablespoon kosher salt
1 egg white, lightly beaten
1. Place the water in the bowl of an electric mixer fitted with a dough hook attachment. If the bowl is cold, be sure the water temperature doesn’t drop below 110 degrees F. Add the yeast and sugar; stir and allow them to dissolve for 5 minutes.
2. Add the milk, butter, and honey. Mix on medium speed until blended. Add the egg yolks, 3 cups of the flour, and the salt. Mix on low speed for about 5 minutes. With the mixer still on low speed, add 2 more cups of flour. Raise the speed to medium and slowly add just enough of the remaining flour so the dough doesn’t stick to the bowl. Add the flour slowly; you can always add more but you can’t take it out. Knead on medium speed for about 8 minutes, adding flour as necessary.
3. Dump the dough out onto a floured surface and knead by hand for a minute, until the dough is smooth and elastic. Grease a bowl with butter, put the dough in the bowl, then turn it over so the top is lightly buttered. Cover the bowl with a damp towel and allow it to rise for one hour, until doubled in volume.
4. Grease two 9 x 5-inch loaf pans with butter. Divide the dough in half, roll each half into a loaf shape and place each in a prepared pan. Cover again with the damp towel, and allow to rise again for an hour, until doubled in volume.
5. Meanwhile, preheat the oven to 350 degrees F. When the dough is ready, brush the tops with the egg white and bake the breads for 35-40 minutes, until they sound hollow when tapped. Turn them out of the pans and cool completely on a wire rack before slicing.
You can find the original recipe here