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My Milk and Honey Loaf, has a soft feathery structure with a delicate sweet taste and a slightly chewy crust. I love to spread it with butter and chunky Raspberry Jam. Insanely good!
Knead for around 5 minutes until smooth and stretchy( if the dough feels too wet, add sprinkles of flour while you knead). Then cover & leave to rise for 1 hour or until doubled in size.
After 1 hour, punch the dough to release any trapped air.
Divide the dough and shape 2 loaves, place in lined loaf tins, cover and allow to rise a second time for 30 minutes.
After 30 minutes the loaves should be lovely and puffy! Pop them in the oven at 190°c for 30 minutes.
Milk and Honey Loaf
- 2 X Sachet of 7g quick action yeast
- 560 mls Warm milk
- 115 g Honey
- 60 g melted butter
- 2 tsp Salt
- 600 g Plain flour
- In a bowl, dissolve the yeast in the warm milk. Add the honey, butter, salt and flour. Stir until you have a sticky ball.
- Turn onto a floured surface; if you find the dough too wet, sprinkle additional flour until workable, knead until smooth and stretchy.
- Place in a greased bowl, or proving bowl, cover with a tea towel and leave to rise for 1 hour or until doubled in size
- Punch the dough down to release any trapped air. Split the dough and shape into 2 loafs.
- Place in lined loaf tins, cover, and allow to puff up for 30 minutes.
- Bake at 190 °c at the bottom of the oven for 30 minutes.
- If the tops brown too quickly, cover with tinfoil.