Milk And Honey Bread With Saffron Food

MILK-AND-HONEY WHITE BREAD

Steps:

• In a large bowl, dissolve yeast in warm milk. Add honey, butter, salt and 5 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured board; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down and shape into 2 loaves. Place in greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 30-35 minutes or until golden brown. Cover loosely with foil if top browns too quickly. Remove from pans and cool on wire racks.

MILK AND HONEY WHEAT BREAD

Steps:

• Heat milk and honey together until honey is dissolved, then stir in the butter.
• When the milk-butter mixture is somewhat cooled, beat in the eggs.
• Sift together the flour through salt; add wheat germ.
• Gradually stir the dry mixture into the liquid.
• Stir in nuts (if desired).
• Turn into 9 X 5-inch loaf pan.
• Bake at 325°F 1 hour.

MILK AND HONEY BREAD (WITH SAFFRON)

Steps:

• Place milk in work bowl of stand mixer; add honey and saffron and stir until honey dissolves. Let stand at room temperature until cooled to about 110F, about 10 minutes. Add yeast and let stand until frothy, about 10 minutes more.
• Add flour and mix with dough hook on low speed until dough is smooth and elastic, about 10 minutes. Add salt and oil and continue to mix until oil is incorporated and dough is smooth and shiny, 1-2 minutes.
• Oil a bowl. Form dough into a ball and place in bowl, turning over to coat with oil. Cover with plastic wrap and let stand in a warm place until doubled in bulk, about 60-90 minutes.
• Sprinkle a baking sheet or baker's peel with cornmeal. Gently shape dough into a very tight, compact ball without deflating it completely. Place on sheet/peel, cover with plastic and let double again, about 30 minutes. Meanwhile, preheat oven to 350°F.
• Slash dough in desired pattern. Place baking sheet on middle rack (or slide dough off peel onto baking stone). Bake until golden brown, about 40 minutes. Cool to room temperature before slicing.