Description
This is a rich and soft loaf suitable for sandwiches or slicing for use in a bread pudding, overnight egg bake, or French toast. It is equally good fresh out of the oven with butter and jam.
Ingredients
- 1 ½ cups warm water (110 to 115 degrees F/43 to 46 degrees C)
- 6 tablespoons honey
- 1 ½ tablespoons active dry yeast
- 6 cups bread flour, divided, or more as needed
- ¼ cup olive oil
- 4 eggs
- 3 tablespoons vital wheat gluten
- 2 tablespoons butter, softened
- 1 tablespoon salt
Instructions
- Combine water
- honey
- and yeast in a stand mixer fitted with the dough hook. Let sit until mixture becomes foamy
- about 10 minutes.
- Pour 3 cups flour
- olive oil
- eggs
- wheat gluten
- and butter into the yeast mixture; mix on speed 2 (or low speed) in the stand mixer until flour mixture is incorporated
- 2 to 3 minutes. Add salt and 3 cups flour and mix on speed 2 until flour is incorporated into the dough. If dough is pulling away from the sides of the bowl
- continue mixing
- 5 to 7 minutes. If dough is still sticky
- add 1/4 cup flour at a time and knead for 2 minutes after each addition until dough pulls away from the sides of the bowl; mix for 5 to 7 minutes.
- Grease a large bowl.
- Transfer dough to greased bowl and cover with a damp towel. Set aside in a warm area of the kitchen until dough has doubled in size
- 60 to 90 minutes.
- Punch down dough and divide into 2 loaves. Place each dough half into a 9×5-inch loaf pan or on a baking sheet. Let rise until doubled in size
- about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven until golden brown and an instant-read thermometer registers an internal temperature of 200 degrees F (93 degrees C)
- 25 to 30 minutes.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 2 hrs 55 mins
Servings: 24