Saturday, November 19, 2016

Stuffing Bread and Pomanders

I've begun making bread to use in my Thanksgiving stuffing.  Each day I make a couple loaves and have found that it's a good time to try new recipes. These are the loaves I made yesterday.

  • 8 cups flour
  • 2 teaspoons salt
  • 1 1/2 tablespoons yeast
  • 1/4 cup honey
  • 3 - 3 1/2 cups water
  • 2 tablespoons butter
  1. Mix dry ingredients together in large bowl or the bowl of a standing mixer.
  2. Add honey and 2 cups water with the mixer on. Let it mix together for a about 1 minute.
  3. Gradually add third cup of 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.
  4. Knead 6-8 minutes in a mixer or 8-10 minutes by hand until the dough is smooth and elastic. Don't skimp on the kneading! This helps create the structure of the bread.
  5. Raise in the same bowl you mixed it in for 1 hour or until doubled.
  6. Remove from bowl and form into 2 loaves.
  7. Place in greased loaf pans and raise 1 hour until doubled.
  8. Bake at 375 degrees  for 25 minutes, remove from oven and brush each loaf with a tablespoon or so of butter.
  9. Return to oven and bake about 10 more minutes, or until golden brown. The internal temperature of the bread should read right around 200 degrees F.

 Cool on a rack.
 I've started making pomanders for the Thanksgiving table too.