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Homestyle Honey Bread

by Jill S

6 1/2 Cflour
3/4 tsalt
one package  dry yeast
2 Cmilk
1/4 Cwater
1/4 Choney
2 1/2 Tbutter, softened

I have always substituted sugar for honey, put in part whole wheat flour, and even some cinnamon and raisins. Sometimes I make round loafs or long baguettes. Jill S

Mix half the flour with the salt and yeast in large bowl. Heat milk, water and honey until very warm (120 to 130°). Stir into flour mix. Mix in enough of the leftover flour to make dough easy to handle.

Turn dough onto lightly floured board and gently roll in small amount of flour to coat. Knead about 5 minutes or put into food processor or large mixer that has a dough hook and process 5 minutes or until smooth and elastic.

Place in large greased bowl, turn dough over in bowl to coat. Cover with damp cloth. Place in warm place about 2 hours or until double in bulk.

Punch down dough, cover, and let rise about 1 hour and 15 minutes or until double.

Grease 3 loaf pans: 9 x 5 x 3. Divide dough into 3 equal parts. Shape each into a loaf and place in pan. Cover and let rise about 45 minutes or until double.

Heat oven to 425°. Bake about 25 minutes or until loaves are deep gold and sound hollow when tapped. Remove from pans to wire rack and allow to cool.

Sodium content in milligrams
3/4 t salt   1647
1/4 oz yeast 5
2 C milk 252
1/4 C honey 16
2 1/2 T   no salt added butter   3
Recipe total = 1923 mg

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