The Best Homemade Bread (coorec)

8 c e flour
2 t salt
1 1/2 T yeast
1/4 c honey
3 – 3 1/2 c water
2 T butter, melted – use at the very end, NOT with the wet ingredients.

Mix dry ingredients together in large bowl or the bowl of a standing mixer. Add honey and 2 c water with the mixer on. Let it mix together for a about 1 min. Gradually add third c water and add more if necessary. The dough should stick to bottom of the bowl but clean the sides and be sticky to the touch. If you add too much water, don’t worry! Just add a bit more flour to get it back to the right consistency. Knead 6 – 8 min in a mixer or 8 – 10 min by hand until the dough is smooth and elastic. Don’t skimp on the kneading! This helps create the structure of the bread. Let the dough raise (covered, room temp) in the same bowl you mixed it in for 1 hour or until doubled. Remove from bowl gently and form into 2 loaves. This is most easily done by creating a crease in the middle of the piece of dough with your palm and then folding the dough over the crease and pinching it together at the bottom, just imagine folding a piece of paper in half and gluing the bottom shut. Repeat this a few times until you have a smooth loaf shape. You may have to tuck the long ends in a few times as well. Place in greased bread loaf pans and raise (covered, room temp) 1 hour or until doubled. Bake at 375 F for 25 min, remove from oven and brush each loaf with a T of butter. Return to oven and bake about 10 more min or until golden brown. The internal temp of the bread should read right around 200 F. Makes 2 loaves.



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