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
Directions
Step 1
Combine water, honey, and yeast in a stand mixer fitted with the dough hook. Let sit until mixture becomes foamy, about 10 minutes.
Step 2
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.
Step 3
Grease a large bowl.
Step 4
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.
Step 5
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.
Step 6
Preheat oven to 350 degrees F (175 degrees C).
Step 7
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 186 | |
% Daily Value * | |
Total Fat5g | 6% |
Saturated Fat1g | 7% |
Cholesterol34mg | 11% |
Sodium311mg | 14% |
Total Carbohydrate30g | 11% |
Dietary Fiber1g | 4% |
Total Sugars5g | |
Protein6g | |
Calcium11mg | 1% |
Iron2mg | 11% |
Potassium64mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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