Milk-And-Honey White Bread

By newbaucher

My dad has been a wheat farmer all his life, and my state is the wheat capital of the country, so this recipe represents both my region and family well. These loaves are wonderful for sandwiches or toasted and spread with jelly for breakfast.

Ingredients

• 1 package (1/4 oz) active dry yeast
• 2 ½ cups warm milk (110° to 115°)
• 1/3 cup honey
• ¼ cup butter, melted
• 2 tsp. salt
• 8 to 8 ½ cups all-purpose flour

Details

Servings 2

Preparation

Step 1

In a large mixing bowl, dissolve yeast in warm milk. Add honey, butter, salt and 5 cups of lour; beat until smooth. Add enough remaining flour to form a soft dough.. Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down and shape into two loaves. Place in greased 9-in. x 5-in. x 3-in. loaf pans.
Cover and let rise until doubled, about 30 minutes. Bake at 375° for 30-35 minutes or until golden brown. Cover with foil if necessary to prevent over-browning. Remove from pans and cool on wire racks.