As I ate a slice, I was reminded of these Austrailian Toaster Biscuits that my grandma gave me when I was a kid. Sadly, those are no longer available, but these are a great substitute 🙂 The loaf is rich and delicious; and a nice crumb, soft, but sturdy enough for your sandwiches. It’s much more rich, (read: fat-filled) than your average sandwich bread and the loaves disappeared quickly in this house I will make this one again soon! Thanks for reading, enjoy 🙂
Milk and Honey Bread – adapted from The Slow Roasted Italian
- 4 ½ teaspoons active dry yeast (2 packets)
- 2-1/2 cups warm milk
- 1/2 cup honey
- 6 tablespoons butter, melted
- 1 tablespoon kosher salt
- 6 – 7 cups all-purpose flour ( 750-875 grams )
In the bowl of a stand mixer, add yeast, warm milk and honey. Swirl with your fingers or a spoon to dissolve the yeast. Allow to sit until the yeast starts to bubble and becomes aromatic, about 5 minutes.
Add butter and 4 cups of flour, mix on low using dough hook, until smooth. Add enough remaining flour to form a soft dough (mine takes the whole 3 additional cups) add salt. Allow to knead for about 5 minutes. You should have a ball of tacky (not sticky) dough at this point.
Turn onto a floured board; knead about 10 turns. Place in a greased bowl, turning once to grease top. Cover with a damp cloth and let rise in a warm place until doubled, about 1 hour.
Punch dough down and shape into two loaves. Place in greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 45-60 minutes. Preheat oven to 350° for glass and dark pans (375° for light metal pans). Brush tops with melted butter.
Bake at 350° for 30-35 minutes or until golden brown