Directions: |
Directions:Sprinkle yeast over 1/2 cup of warm water.
add 2 tsp honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes. Let butter soften in the bowl of the mixer. Transfer yeast to the bowl of a mixer fitted with the dough-hook. Add remaining 1 3/4 cups of water and 3 Tbls honey. Whisk flour with salt; ass 3 cups to yeast/butter mixture. Mix on low until smooth. Add remaining 4 cups of flour, 1 cup at a time, mixing until dough comes away from sides of bowl and forms a ragged slightly sticky ball. Butter a large bowl.
Knead dough on a floured surface until smooth and elastic. but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.
Let dough stand in a warm place iuntil it doubles in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2 x 8 1/2 loaf pan. Punch down dough, divide in half----we have been making 3 loaves and placing a cookies sheet on top to keep the loaf from crowing. Making more like a saandwich bread.
Shape into 8 1/2 inch long rectangle about 1/2 inch thick. Fold long sides of dough in to middle, overlapping slightly. Press seam to seal. Transfer seam side to pan. Repeat with remaining dough. Brush each loan with butter. Preheat oven to 450º. Drape loaves with plastic--this is when we place cookie sheet on top of pans. Let stand until dough rises, 45 minutes for 1 hour. Reduce oven to 400º. Bake, rotaqting pans after 20 minutes, until tops are golden brown, about 45 minutes. Transfer to wire racks. Let cook slightly, turn olut loaves. Let cool completely before slicing.
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