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Friday, 30 March 2007 |
Chef Clint Cook at the Hotel Mac in Point Richmond, Calif. makes this tasty bread for his family at home. Chef Cook is an
enthusiastic proponent of honey and prefers it to sugar in most
recipes, recommending Marshalls Honey Farm honey from Napa Valley.
Ingredients:
- 1-1/3 cups Warm water (approximately 38C/100
F)
- ½ ounce Rapid rise
yeast (2 envelopes)
- 1/3 cup Marshall’s Farm Honey
- ¼ cup Vegetable oil
- 1
tsp. Salt
- 3-3 ½ cups All-purpose flour
Method:
- Place ½ cup warm water in large bowl. Sprinkle in
yeast and stir until dissolved.
- Add remaining water, honey, oil, salt,
and 1 cup flour. Beat 2 minutes at medium speed with electric mixer,
scraping bowl occasionally. Stir in enough remaining flour to make a soft
dough.
- Knead on lightly floured surface until smooth and elastic –
approx. 8-10 minutes.
- Place in greased bowl, turning to grease top.
Cover; let rise in warm, draft-free place until doubled in size, approx. 1
hour.
- Punch dough down; place on greased cookie sheet shaping into
approx. a 9-10” round. Cover, let rise in warm, draft-free place until
doubled in size, approx. 30 minutes.
- Bake in preheated oven at 190 C/375 F for 30-35
minutes. Should be nice and brown – do not over bake. Remove from
baking sheet and cool on wire rack.
Yield: Makes one
round.
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Last Updated ( Saturday, 07 April 2007 )
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