It seems a lot of us have bread machines that we don't use anymore. The following is a tasty recipe that a friend gave me that I'm sure can be made by hand. There are no instructions with this because it was written for a bread machine that she bought for her son who was teaching in Barrow, Alaska at the time and bread was terribly expensive.
This recipe became his favorite all-purpose loaf because it is tasty toasted and makes a good sandwich. I make it in the bread machine using the dough cycle, then bake it in a bread pan in my regular oven at 375 for 30 minutes. It can also be free-formed prior to baking. Be sure to let it rise for 30 minutes or so until it looks nice and puffy.
I have also made up this dough, formed it into a loaf, set it on a baking sheet with cornmeal, and let it slow rise in the frig overnight before baking. Turns out great that way too.
* Exported from MasterCook *
French Honey Bread
1 1/8 cups water
1 Tablespoon honey
1 Tablespoon olive oil
1 teaspoon salt
1 teaspoon sugar
3 cups bread flour
2 1/2 teaspoons yeast
Description:
"Wonderful, slightly sweet French bread with a light, crispy crust"
NOTES : Recipe from Mary Grey
This recipe became his favorite all-purpose loaf because it is tasty toasted and makes a good sandwich. I make it in the bread machine using the dough cycle, then bake it in a bread pan in my regular oven at 375 for 30 minutes. It can also be free-formed prior to baking. Be sure to let it rise for 30 minutes or so until it looks nice and puffy.
I have also made up this dough, formed it into a loaf, set it on a baking sheet with cornmeal, and let it slow rise in the frig overnight before baking. Turns out great that way too.
* Exported from MasterCook *
French Honey Bread
1 1/8 cups water
1 Tablespoon honey
1 Tablespoon olive oil
1 teaspoon salt
1 teaspoon sugar
3 cups bread flour
2 1/2 teaspoons yeast
Description:
"Wonderful, slightly sweet French bread with a light, crispy crust"
NOTES : Recipe from Mary Grey
Maryann
"Drink your tea slowly and reverently..."
"Drink your tea slowly and reverently..."