My Favorite Brown Sugar Honey Bread
I baked this tasty bread many times and I finally created this recipe.
Rusks made using this bread are also tasty.It's hard to knead as there are a lot of water and butter, but these make yummy breads, so do your best to knead. Recipe by Kokoakukki-
My Favorite Brown Sugar Honey Bread
I baked this tasty bread many times and I finally created this recipe.
Rusks made using this bread are also tasty.It's hard to knead as there are a lot of water and butter, but these make yummy breads, so do your best to knead. Recipe by Kokoakukki-
Cooking Instructions
- 1
Put all ingredients except the butter and the honey in a bowl and pour in all of the water.
- 2
Mix with a wooden spatula, bring it all together, and place it on a work surface and knead.
- 3
When the dough starts to become springy, add the unsalted butter and keep kneading (until the surface is glossy and the dough would not break when you pull it apart).
- 4
Add the honey and knead lightly until just combined.
- 5
Form the dough into a ball, place it in a bowl seam side down, and cover it with plastic wrap for the first rising (until it doubles in size, about 40 minutes at 40℃).
- 6
Turn the dough out onto a work surface and punch out the gas. Break off into 10 portions.
- 7
Let the dough rest for 15 minutes, being careful not to let them dry.
- 8
Place the dough seam side up, punch them down, and roll them into balls.
- 9
Line the dough balls into the loaf pans, seam side down.
- 10
Cover with plastic for the second rising. It'll take about 30 to 40 minutes at 40℃ (the thickest part of the dough should be almost reaching the top of the pan).
- 11
Bake for 30 minutes at 190℃ (put the pans into the oven horizontally, that is, parallel to the oven door).
- 12
After baking, drop the pan from about 30 cm height to release steam, and take the loaves out.
- 13
This is the cross-section.
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