Shirley's French Honey Bread
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 loaf
Ingredients
  • 1¼ cup warm water
  • 1½ tbs honey
  • 1½ tbs olive oil
  • 1 tsp salt
  • 1½ tsp sugar
  • 2½ tsp dry yeast (I used bread machine yeast)
  • 3½ cups bread flour
Instructions
  1. Bread Machine:
  2. If using a bread machine, add the ingredients in the order recommended by the manufacturer. Set on BASIC/WHITE cycle...and that's it if you want to do it entirely in a machine. If you want to shape yourself, then set to DOUGH cycle and remove dough, roll and shape and place in a greased 9 x 5 x 4-inch loaf pan. Cover and let rise until double--about 30 minutes. Bake as for conventional method.
  3. Conventional Method:
  4. Add all ingredients to the bowl of a large stand mixer. Using dough hook at speed recommended by manufacturer, mix dough and knead for 5-8 minutes.
  5. Put a little oil in a large bowl and add the dough, coating one side with oil. Turn oil side up, cover with greased plastic wrap and set in a warm, dry, draft-free place to rise until double in bulk--about 1 hour.
  6. Punch down dough and shape as for a loaf.
  7. Place in well greased 9 x 5 x 4-inch loaf pan. Cover with greased plastic wrap and set in a warm, dry, draft-free place to rise until double in bulk--about 30 minutes. Note: Shirley cautions that this is a high-rising bread, so once it's shaped, when it has risen to 1-inch over the top of the pan, that is the time to bake.
  8. Preheat oven to 350 degrees F. Bake loaf for 35-45 minutes or until golden brown and tapping the bottom of the loaf makes a hollow sound (190 degrees F on an insta-read thermometer).
  9. Remove from pan and cool on a rack.
Recipe by The Midnight Baker at https://bakeatmidnite.com/shirleys-french-honey-bread/