This recipe makes one large loaf, two smaller loaves, or approximately 10 burger buns or rolls. The dough is made in the bread maker, but the bread is baked in the oven for a nicer shape and better crust.
- 1 cup warm water
- 1/4 cup honey
- 1/4 cup vegetable oil or melted butter
- 2 eggs, lightly beaten
- 4 cups white bread flour (or substitute up to 2 cups with spelt flour for a healthier bread)
- 1/4 cup skim milk powder
- 1 + 1/2 teaspoons salt
- 2 teaspoons quick-rise yeast
- 1 egg, lightly beaten + 2 tablespoons water
- Poppy seeds or sesame seeds to sprinkle on top
Add bread ingredients to the bread maker in the order listed. Select 2-pound loaf (large loaf) and dough cycle.
When the dough cycle is completed, remove the dough, punch it down, and shape as desired (I shape it into a twist or a braid when I have time; when I’m in a hurry, I just shape it into one or two basic rounds). If you prefer buns or rolls, roll the dough into a tube shape and then slice it into rounds of the desired thickness.
Let the shaped dough rise for 45 minutes to an hour for really fluffy bread. If you’re making rolls or buns, a 30-minute rise should be sufficient.
Preheat the oven to 375 degrees Fahrenheit (190 Celsius) for bread and 350 degrees Fahrenheit (177 Celsius) for buns or rolls. While the oven heats, glaze the bread with the egg and water mixture. Then sprinkle the sesame seeds or poppy seeds over the top.
Bake the bread for 20-30 minutes, or until the crust is golden brown (check for doneness after 20 minutes). If making buns or rolls, check for doneness at 15 minutes; they don’t usually take more than 20 minutes.
- Serve warm with honey butter (mix 3 parts butter and 1 part honey; add a tiny bit of vanilla and/or cinnamon if desired).
- Make into french toast with fresh sliced strawberries, maple syrup, and/or whipped cream.
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