Yeasty butter honey bread

Kitchen Aid Mixer Directions 
Combine in a medium bowl for ten minutes and foamy if not foamy your yeast didn’t proof/ start again 
2 (.5 ounce) packages active dry yeast
2 cups warm water (110 degrees to 115 degrees)
1/4 cup turbinado sugar (in the water with the yeast to proof about ten minutes foamy)

In mixer:  
Start with 3 cups of the bread flour (8 total) add more if you need it 
1/2 cup butter melted
3/4 cup honey 
1 1/2 teaspoons sea salt
2 eggs, beaten
add the yeast sugar water mixture,  mix at speed 1 (until mixed) on Kitchen Aid 
Mix in additional 5 cups bread flour one cup at a time 
knead/mix on speed 2 for about 8 minutes
 Place in a bowl greased with olive oil , turning  once to grease top. Cover and let rise in a warm place until doubled,  about an hour and a half.
Punch  dough down. Turn onto a floured surface. Divide into six balls. Shape into  loaves and place in three greased 9-in. x 5-in. x 3-in. loaf pans.  Cover and let rise until doubled, about 1 hour.
Bake at 350 degrees F for 25-38 minutes or until golden brown. Remove from pans to wire racks to cool.
Knead by hand directions:
2 (.5 ounce) packages active dry yeast
2 cups warm water (110 degrees to 115 degrees)
1/4 cup turbinado sugar (in the water with the yeast to proof about ten minutes foamy)

Start with 3 cups of the bread flour (7 total)
1/2 cup butter melted
3/4 cup honey 
1 1/2 teaspoons sea salt
2 eggs, beaten
additional 4 cups bread flour 1 cup at a time.
In  a mixing bowl, dissolve yeast and sugar in warm water. Add the honey, butter,  salt, eggs and 3 cups flour. Beat until smooth. Stir in enough remaining 4 cups  flour to form a soft dough. Turn onto a floured surface; knead until  smooth and elastic, about 15-20 minutes. Place in a  bowlgreased with olive oil, turning  once to grease top. Cover and let rise in a warm place until doubled,  about and hour and a half.
Punch  dough down. Turn onto a floured surface. Divide into six balls. Shape into  loaves and place in three greased 9-in. x 5-in. x 3-in. loaf pans.  Cover and let rise until doubled, about 1 hour.
Bake at 350 degrees F for 25-28 minutes or until golden brown. Remove from pans to wire racks to cool.
  • Yeasty butter honey bread
  • Kitchen Aid Mixer Directions
  • Combine in a medium bowl for ten minutes and foamy if not foamy your yeast didn’t proof/ start again
  • 2 (.5 ounce) packages active dry yeast
  • 2 cups warm water (110 degrees to 115 degrees)
  • 1/4 cup turbinado sugar (in the water with the yeast to proof about ten minutes foamy)
  • In mixer: 
  • Start with 3 cups of the bread flour (8 total) add more if you need it
  • 1/2 cup butter melted
  • 3/4 cup honey
  • 1 1/2 teaspoons sea salt
  • 2 eggs, beaten
  • add the yeast sugar water mixture,  mix at speed 1 (until mixed) on Kitchen Aid
  • Mix in additional 5 cups bread flour one cup at a time 
  • knead/mix on speed 2 for about 8 minutes
  • Place in a bowl greased with olive oil , turning once to grease top. Cover and let rise in a warm place until doubled, about an hour and a half.
  • Punch dough down. Turn onto a floured surface. Divide into six balls. Shape into loaves and place in three greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise until doubled, about 1 hour.
  • Bake at 350 degrees F for 25-38 minutes or until golden brown. Remove from pans to wire racks to cool.

Knead by hand directions:

  • 2 (.5 ounce) packages active dry yeast
  • 2 cups warm water (110 degrees to 115 degrees)
  • 1/4 cup turbinado sugar (in the water with the yeast to proof about ten minutes foamy)
  • Start with 3 cups of the bread flour (7 total)
  • 1/2 cup butter melted
  • 3/4 cup honey
  • 1 1/2 teaspoons sea salt
  • 2 eggs, beaten
  • additional 4 cups bread flour 1 cup at a time.
  1. In a mixing bowl, dissolve yeast and sugar in warm water. Add the honey, butter, salt, eggs and 3 cups flour. Beat until smooth. Stir in enough remaining 4 cups flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 15-20 minutes. Place in a bowlgreased with olive oil, turning once to grease top. Cover and let rise in a warm place until doubled, about and hour and a half.
  2. Punch dough down. Turn onto a floured surface. Divide into six balls. Shape into loaves and place in three greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise until doubled, about 1 hour.
  3. Bake at 350 degrees F for 25-28 minutes or until golden brown. Remove from pans to wire racks to cool.