Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 2 hours 15 minutes
Total Time 3 hours
- 1 2/3 cups lukewarm water (separated)
- 2 1/4 tsp instant yeast
- 1 tbs honey
- 1 tsp sugar
- 1 tsp salt
- 4 1/2 cups all-purpose flour
- 1 1/2 tbs unsalted butter
- 1 1/2 tbs melted butter
- Grease two 8x12 loaf pan and set aside.
- In an electric mixer, combine half of the lukewarm water, sugar, and the yeast, leave this to sit for 5-10 minutes until the mixture begins to froth.
- Pour in the rest of the water, butter, honey, salt, and 4 cups of the flour and use the hook attachment at low speed for 6-9 minutes to combine the ingredients into a dough that is soft, smooth, and comes away from the bowl.
- Place the dough into a greased bowl and coat the dough in oil before covering with plastic wrap or a damp cloth and set aside for 45 minutes or until the dough has doubled in size.
- Sprinkle a clean surface with flour and out turn the dough onto it. cut the dough in half, then gently shape and pat the halves into rectangles, 8x12 in size. Press gently to release excess air from the dough.
- Tightly roll the dough lengthwise and pinch to seal the seams, then tuck them under the dough, slightly stretching the surface.
- Transfer each loaf into a prepared pan with the seam and tucked ends facing down.
- Cover the pans with plastic wrap, put in a warm place, and allow it to rest for about 45 minutes or until it doubles in size.
- Preheat the oven to 390°F and position the rack to the center of the oven.
- Bake the loaves for 25-30 minutes or until golden on top and reaches a temperature of about 210 degrees.
- Transfer the loaves to a cooling rack and brush with melted butter. Slice and serve.