Honey Butter Bread

What is better than honey and butter together?

Very few things are better than honey and butter, maybe peanut butter and chocolate, pizza and beer, macaroni and cheese. List goes on and on.

You have seen my love of carbs in previous post but my real love is fresh hot bread. The yeasty taste just makes me happy dance.  

Most of the time store bought bread falls flat in the flavor department. They maybe have honey wheat bread, potato bread, raisin bread and lately I've seen Hawaiian bread that you can buy in a loaf style. But nothing comes with flavor that make me say WOW.

These bread will do it. This recipe is like a sourdough starter a Poolish but doesn't take as much time to make but you still get the flavor of it giving it a slight tang to it and the honey give it a slight sweetness.
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Honey Butter Bread

Tools

2 9 inch Loaf Pans

Large Bowl

Nonstick Cooking Spray

Time

Prep: 15 minutes

Proofing: 3 hours (Bread)

                18 hours (Poolish)

Baking: 25 to 30 minutes

Recipes

Poolish 

1/4 teaspoon Dry Active Yeast

1 1/2 cups Unbleached All Purpose Flour

1 cup Warm Water

1.) Combine yeast, flour and water together.

2.) Loosely cover with a lid or plastic wrap or an clean shower cap. A sign that the mixture is alive, if the dough moves once it is fully mixed its alive.

3.) Set aside in a slightly warm place for at least 18 hours.

Bread

8 cups Unbleached Bread Flour

1 1/2 cups Unbleached All Purpose Flour

1 Tablespoon + 1 1/2 teaspoons Dry Active Yeast

4 Tablespoons Unsalted Butter, room temperature

1/2 Cup Honey, I used local honey

1 Tablespoon + 1 1/2 teaspoons Sea Salt

2 1/2 Cups Warm Water

4 Tablespoons Unsalted Butter, melted for brushing

1.) Combine honey, salt, bread flour, 2 cups warm water and butter to the proofed polish. Mix well with a spoon. Don't worry if the dough is sticky and butter is still in cubes, the butter will melt in the next step.

2.) Sprinkle all purpose on a clean surface, tip dough over and knead the dough for 10 to 15 minutes. If your using a stand mixer skip this step.

3.) Grease and flour same bowl. Place dough back in the bowl and cover for 1 1/2 to 2 hours or until it doubles in size.

4.) Prep loaf pans with nonstick cooking spray and flour. Once the dough has doubled, tip dough on a slightly floured surface. Gently stretch out into a rectangle. Cut dough in half then roll into a log. Pinch and tuck the ends.

5.) Place into loaf pan and let it proof for 1 hour. Do not cover.

6.) Remove top rack of your oven and lower second rack to the bottom of your oven. Preheat oven to 350 degrees.

7.) Brush loaves with melted butter. Bake one loaf at a time for 25 to 30 minutes or until golden brown. If its browning fast after 15 minutes cover with foil then bake for another 10 minutes covered.

8.) Remove from oven and brush the top a little a butter. Allow the bread to cool in the pan for 10 minutes then remove from pans and let it cool completely on a wired rack. The bread may be stored in a bread bag or a plastic wrap for up to a week, it can also be frozen for up to a month.

Enjoy as a sandwich, grilled cheese, panni, or just buy the slice.

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