Farmhouse Milk & Honey Bread

This is a classic farmhouse recipe for super soft and wholesome white bread. It is perfect for slicing thick Texas-toast style topped with homemade jam for breakfast or any time of the day. Our two-loaf recipe lets you enjoy one loaf now, and freeze one to enjoy later!

Yield: 2 loaves

Ingredients

2 packages active dry yeast (1/4 oz each or .5 oz total)
2 ½ cups The Farmer’s Cow Whole Milk, warmed to 110 – 115 degrees
1/3 cup local honey
¼ cup butter, melted
2 tsp salt
7 to 8 ½ cups bread flour

Instructions

Dissolve yeast in warm milk in a large bowl. Add honey, butter, salt, and 5 cups of flour. Mix by hand or with mixer until completely smooth.
Gradually add remaining flour a half cup at a time, incorporating completely until a soft dough forms.
Turn dough onto a clean floured surface and knead until smooth and elastic (about 6-8 minutes). Shape into a ball and place into a large, greased bowl, turning so the top of the dough is greased. Cover loosely and let rise in a warm place until doubled in size (about one hour).
When the dough is risen, preheat oven to 375 degrees and grease two 9x5” loaf pans. Punch the dough down and divide it into two equal pieces. Gently shape each into an oblong loaf by patting the dough into a 9 x 12 rectangle. Starting on one of short sides, roll the dough to make a log and pinch the seams.
Place shaped loaves into prepared pans, placing the seam-side down, covering loosely, and letting them rise until doubled (about 30 minutes).
Place on the middle rack of the heated oven and bake until golden brown (30 – 35 minutes). Check after 20 minutes, if the tops brown too quickly, cover the loaves loosely with foil.
Remove immediately from pans and cool on wire racks.

Date Posted: January 10, 2024